Rye Cookbook Club

Long line

So we’ve decided to try something new on the Rye Journal for 2018. Something to get you lovely readers involved and to, hopefully, start a little Rye community. 

This bookclub is for anyone and everyone. Whether your shelves are already bursting with Jamies and Nigellas, or you’re just starting to build your collection. Whether you spend your weekends flicking through the newest releases or you always find yourself returning to the old classics. It’s for the confident cooks and the nervous newbies, the meat-eaters and the veggies, the savoury snackers and the super sweet-toothed. We promise there will be something for everyone and, as long as you have an interest in cooking, we think you’ll have some fun with this. 

Long line pink

How will it work?

We will choose one cookbook per month and invite you to cook along with us. At the beginning of each month we will discuss the previous month’s book and then announce the new one. All you need to do is pick a recipe from the chosen book that takes your fancy and get going. You’re welcome to try as many or as few as you like. You can get involved one month, then take a back seat the next. There are no rules, only that you enjoy it. 

For the time being, the Rye Cookbook Club will be a digital one, but we’d absolutely love it if you let us know how you get on by commenting underneath the post to start the discussion. Share your tips and tricks, your likes and dislikes and anything you discover along the way. If one of the recipes didn’t quite go to plan, we want to know. If something was an instant hit and has become your new go-to, tell us. We want everyone to share their own experiences of cooking from each book so that we can all learn from one another (and maybe even become better cooks in the process). 

February’s book is: The Savvy Cook by Izy Hossack

The aim of Izy’s book is to bust the myth that cooking healthily and cheaply is difficult and boring. Being a student, Izy is on a tight budget and a tight time schedule but she proves that, despite this, it is still very possible to eat exciting, nutritious and flavour-filled meals every day. 

The recipes are 99% vegetarian (with suggestions for fish and meat eaters in the notes) but we don’t think we’ll be missing out if recipes like ‘chorizo’ dip, miso mac and cheese and caramelised apple and pecan pudding are anything to go by. There are helpful menu plans, tips on using up leftovers and ‘Tips and Swaps’ on lots of the recipes so you can adjust them to your needs and wants. 

Izy says her aim is ‘maximum flavour for minimal effort, without breaking the bank’. Let’s see how we all get on…

See you in March, and make sure to tag us in your creations and use the #ryecookbookclub

Rye Cookbook Club
Rye Cookbook Club
Rye Cookbook Club