The Book Lover's Cookbook

THE BOOK LOVER'S COOKBOOK
Recipes Inspired by Celebrated Works of Literature
and the Passages that Feature Them
Shaunda Kennedy Wenger and Janet Kay Jensen
Wake up to a perfect breakfast with Mrs. Dalby's Buttermilk Scones, courtesy of James Herriot's All Things Bright and Beautiful and Ichabod's Slapjacks, as featured in Washington Irving's The Legend of Sleepy Hollow. There's homey comfort food like Connie May's Tomato Pie, created with and inspired by Connie May Fowler (Remembering Blue); Thanksgiving Spinach Casserole (Elizabeth Berg's Open House); and Amish Chicken and Dumplings (Jodi Picoult's Plain Truth) . . . Sample salads, breads, and such soul-warming soups as Nearly-a-Meal Potato Soup (Terry Kay's Shadow Song); Mr. Casaubon's Chicken Noodle Soup (George Eliot's Middlemarch); and Mrs. Leibowitz's Lentil-Vegetable Soup (Frank McCourt's Angela's Ashes) . . . After relishing appetizers and entrees, there's a dazzling array of desserts, including Carrot Pudding (Charles Dickens's A Christmas Carol); Effie Belle's Coconut Cake (Olive Ann Burns's Cold Sassy Tree); and the kids will love C.S. Lewis's Turkish Delight from The Lion, The Witch, and the Wardrobe.

Sprinkled throughout with marvelous anecdotes about writers and writing, The Book Lover's Cookbook is a culinary and literary delight, a browser's cornucopia of reading pleasure, and a true inspiration in the kitchen.

Shaunda Kennedy Wenger is author of two YA/MG novels: The Ghost in Me and Reality Bites, Tales of a Half-Vampire (2012 Book of the Year Award Finalist, ForeWord Reviews), as well as an award-winning chapter book: Little Red Riding Hood, Into the Forest Again. Her newest cookbook, From Rivets and Rails, Recipes of a Railroad Boarding House Cookbook, is based on the cookery journal of her great-grandmother. Her work has been published in Babybug, Ladybug, Wonder Years, ByLine, and Short-Short Stories for Reading Aloud (The Education Center, 2000). She regards her monthly book club meeting as one life's essential ingredients.