The Cookbook Club Quotes

“Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer.
Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares.
Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Don't mistake my politeness for weakness. Despite your wealth, you are not more important than I am, and you don't have more rights to decent treatment than I do. You know what I'm here to tell you and you must be able to figure out that it's not easy. But you are this baby's blood family, which entitles me to invite you into his life or not. It doesn't entitle you to bully me.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Margo missed cooking for people- really cooking. Here family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce.
Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings.
There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days.
Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house.
The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid.
There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Mirepoix. She thought the word to herself, rolling it around in her mind. Mirepoix, mirepoix, mirepoix. Cajun "Holy Trinity"- onions, celery, and carrots, diced fine, heated to savory sweet, and left to bring magic to whatever dish they were added into.
No doubt about it, this was going to be great. Almost holy. With a little bread and red wine- body and blood of Christ- she might make up for years of not going to mass.
Either way, they'd go great with the meal.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Well, the maple syrup is fantastic." Breakfast. She was glad Margo had brought the biscuits and gravy, she was definitely in the mood for that. "And the sous vide eggs that you put in the microwave for a minute and then top it with hot sauce and..." She rolled her eyes. "Bliss. Pancake mix, a hundred pounds of Dubliner cultured butter, fresh orange juice, I mean, the place is just amazing.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Mom, she's a yoga teacher. She doesn't do..." He lowered his voice just fractionally. "Real jobs."
Aja heard it loud and clear, and looked at him incredulously. "I don't do real jobs?"
"Don't be ridiculous," Lucinda said to Michael. Aja's chest tightened with gratitude before she added, "This isn't a real job, it's a task that someone needs to do, and Aria seems to fit the bill." She leveled that cool blue gaze on Aja. "Don't you?"
"I don't think so," Aja said, suddenly taken over by a cool resentment. She looked from Lucinda to Michael. "I can't believe you two are arguing back and forth about how incompetent and... and... desperate I apparently seem to you. Not that I should have to defend myself to you, but my little job helps a lot of people. Would you have any more respect for me if I was called a physical therapist instead of a yoga instructor? Because that's basically what I am." Her anger rose disproportionate to the offense, and she tried to keep her voice controlled. "The hospital thinks so, anyway, as they have kept me employed there for five years. They consider it to be a real job when they pay me."
For a moment, Lucinda and Michael both seemed stunned into silence.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Margo missed cooking for people- really cooking. Her family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Wait, sweetheart, you're not gonna card me?" He looked, bright eyed, at his table mates to join in the joke. "What, do I look old or something?"
She'd dealt with this before. "No, you look honest."
The guy to his left- this time central casting's Joseph (as in Jesus, Mary, and)- slapped his back and crowed at her response. "You thought you had her! She got you good, buddy!”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads.
Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them.
Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection.
Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol.
No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds.
Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!"
The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it.
The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Maybe it was the hormones, maybe it was her own natural sense of pride, Aja wasn't sure what it was, but her anger suddenly rolled up inside of her like a special effect from one of the Harry Potter movies and spilled out" (310).”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“So this is sweet. Some sort of fruit, right? Not just sugar."
She nodded. "Mango and peach."
He looked surprised. "No kidding." He tasted it again. "Got it. Now that you tell me, I can taste them. What kind of chilies?"
"Mostly fresno. A cherry pepper here, a poblano there. A little habanero." She hadn't gotten enough fresnos, so the truth was she just used everything she had. Fortunately she'd written it down. "Some honey too. Seasonings."
"But there's something I can't quite put my finger on." He tasted more than looked at his finger and said, "No pun intended."
She smiled. "Curry."
"Curry."
"Yup." She nodded. "I needed something to segue between the sweet and the savory and I thought of curry."
"It's incredible."
"Wow, you're actually selling me on my own sauce." She upended the bottle and put a few drops on her own finger. It was just as good as she'd remembered, exactly as he'd said, with the heat that snuck up and away. Suddenly her mind reeled with the possibilities. She could use it as the base for a barbecue sauce and start serving pulled pork on the menu. That, with the beer cheese, Aja's cheese soup, and the biscuits Margo had made, she had a theme developing suddenly.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“The first had been ordinary ground chuck, good and fatty, seasoned with salt and pepper- the most underrated beef seasoning there was- and smashed on the griddle.
The second was brisket. Toothsome, but leaner than chuck. If she went with that, she'd have to add some oil to the mix, maybe smoky olive oil, to give it some juice. For now, the buttered bun did some of the work for her and kept the playing field even.
But she would probably go with her third option: brisket, chuck, and short rib mixed. It wasn't as expensive as the pure brisket, but she thought it was far better. Then again, the fact that it wasn't as expensive was part of what made it a better option to her, so she wasn't entirely sure she trusted her own taste on this.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“During the few brief moments she had quiet, Trista worked on the infused liquors she loved experimenting with. It wasn't enough to just pull ordinary taps and serve boxed wine and Bubba burgers. She needed to do unique things, she needed to do it better. Lavender-Thyme Gin. Adobo Chile Honey Tequila. Espresso Vodka with Vanilla Bean.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“What'd you bring?"
"The Sweet and and Salty Coconut Rice from the first Cravings book."
"Yum! I almost made that, since I did the Shake and Bake Chicken with Hot Honey and the garlic and soy shrimp. That should be great with both of those!”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“But she stopped at the third picture, a gorgeous baking tray of golden buttery-topped tiropetes, with a bowl on the side of bright-colored Greek salad with what appeared to be fresh oregano.
It had popped up because she was following #bethesdafood scene.
The caption, written by BoozyCrocker, said:

BoozyCrocker MUST EAT BUTTER. #TheCookbookClub is now open to new members. Foodies, come join us! Three-drink minimum. No skipping dessert. Meet in Bethesda. DM me. No psychos, no diets. #foodporn #saycheese #cheese #feta #musteatbutter #delicious #whenindoubtaddbutter #bethesdafoodscene”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Eat," she said, shoving his bowl closer as she passed him. "You're going to need your energy."
"For what?" He took a big bite and rolled his eyes in bliss. "You've really gotten so good at this lean stuff."
She gathered her internal strength, vision blurring. "Packing and getting the hell out of here."
He shook his head, chewing. "I don't have to leave right away," he said with a mouthful.
"Oh yes, you do." Seeing how much he was enjoying her food enraged her. It was probably more accurate to say it pulled the pin on the anger that was already tightening deep beneath her disbelief, but whatever caused it, she found herself unable to fight it. "In fact, you've got three seconds to eat whatever else you're going to eat there before you're wearing it."
He looked genuinely shocked. "Margo, this isn't like you!"
"Correction: this isn't like Margo your wife." The flames of fury engulfed her. She couldn't believe this was happening, and that it was happening so... so casually. "Let me introduce you to Margo your ex-wife."
"Can't we be friends?"
The idea that they could suddenly shift baffled her violently.
"No." She picked up the bowl and dumped the whole thing in his lap, careful to make sure the oily dressing saturated his shirt. She looked him over and clicked her tongue against her teeth. "Get yourself cleaned up, Calvin, honestly, you're a mess. Oh, and you have half an hour to pack what you want and get out. If you don't, I'll call the police. I don't know if they'll be able to enforce anything, but I do know that will embarrass you to death, and if there's one thing you hate, it's being embarrassed.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“She remembered a restaurant she'd gone to in San Francisco, years before. Delfina? That was it. She'd had delicious sourdough bread there, painted with butter. Fragrant, crisp-on-the-outside Saffron Arancini. Bright fresh salad with real oil and good vinegar and fresh cracked pepper.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“They hadn't had a real meal together in years. Those late, boozy nights with sloppy cheeseburgers and too many appetizers were long gone. No longer would they get pasta and wine by the bottle, telling their Sicilian server not to judge them for how much cheese they wanted ground over their gnocchi and carbonara. They would drink beer and share those plasticky nachos and watch awful bands cover extremely good bands.
Their indulgence might kill them one day, but wasn't it worth it? That had been her opinion. She'd never really considered what would happen once the indulgence was gone.
Margo, luckily, was always up for whatever challenge made her days more interesting. She was constantly trying to make dupes for whatever she- or he- was really in the mood for. Egg white huevos rancheros, turkey meat loaf, chicken chili, and on one disastrous Thanksgiving, Tofurkey. Nutritional yeast weakly filled the big shoes of good Parmesan. Lettuce did the minimum to live up to the utility purpose of a tortilla while textured vegetable protein tried pitifully to be taco meat.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship