Category: 
Location: 

Food for Talk is a book club for anyone interested in cooking!

Instructions on how to join this community of home cooks and fellow culinary travelers can be found after the description of this month's cookbook.

Please register with Barbara Shatara at bshatara@burlingtonvt.gov 

About this month's cookbook: 

Peru: The Cookbook by Gastón Acurio

The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country's most acclaimed and popular chef, Gastón Acurio. One of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.

Acurio guides cooks through the full range of Peru's vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world's most popular culinary destinations into their own kitchen!

Co-sponsored by City Market.

About Food For Talk Bookclub:

If reading about food, experimenting with new recipes and learning from other cooks sounds fun, then the Food For Talk Cookbook Book Club is for you! Chef Richard Witting has selected some beautifully delectable cookbooks.  Signing up is as easy as 1.2.3....

1. To register, contact Programming Librarian, Barbara Shatara, at bshatara@burlingtonvt.gov

2. Ask for a copy of the cookbook at the Library's Main Desk.  Or, place a Hold on the cookbook.  We will contact you when the book is ready.

3. Read through it, make a dish (though not required) and bring your experiences to the discussion.  Barbara will send you meeting information the week of the discussion.

Date: 
January 14, 2024 - 3:00pm - 5:00pm

The Library will be closed for Library Services on Tuesday, March 5 for Town Meeting Day.

The building will be open as a polling location.