If you’re a foodie like me, chances are your bookshelf is lined with cookbooks and related titles such as the Omnivore’s Dilemma or My Life in France. I believe it’s one thing to make a recipe or read a manifesto, and it’s quite another to engage that newfound knowledge in a discussion. After all, food is culture and it’s through conversation, the trading of recipes, and the exchanging of philosophies and ideas, that we reach a deeper understanding of the world around us.

With that in mind, and in partnership with the Ross-Cherry Creek branch of the Denver Public Library, I’m thrilled to announce the launch of a food lover’s book club. Every couple of months, I’ll select a title and theme. For example, I’ve chosen Jerusalem, a spectacular cookbook from Yotam Ottolenghi and Sami Tamimi, to pair with the Bring the Bold: Cooking With Spices class I’m teaching at the library on March 19. We’ll dig into the world of spices while using Jerusalem as a platform. A representative of Savory Spice Shop will join me for the discussion (and there will be snacks). I encourage you to pick up a copy of the cookbook (pictured) either at the library or at the Tattered Cover, and cook the recipes and read Ottolenghi’s words before attending the seminar.

For the June program, which will focus on Greek cuisine (designed to coincide with the Denver Greek Festival, June 20–22), I’ve selected Tom Mueller‘s book Extra Virginity: The Sublime and Scandalous World of Olive Oil.

Join me in reading, cooking, and discussing all things food. Feel free post book suggestions in the comment box below.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.