Among the programs that provide thought for food is Tables of Contents, an organization founded in 2012 by the chef Evan Hanczor, of Egg in Williamsburg, Brooklyn. Among its activities are dinners inspired by literary works, both classics like “The Sun Also Rises,” and, starting in 2016, new works with food references read by their authors. Mr. Hanczor does the cooking. The group also publishes a monthly newsletter. And now it has the bright new “Tables of Contents Community Cookbook,” containing 41 recipes from literary contributors, accompanied by excerpts and some art. They include Eileen Myles’s recipe for falafel; Angela Flournoy’s collard greens braised in coconut milk; Alexander Chee’s turkey aloo keema; and Helen Phillips’s grapenut custard.
Tables of Contents Community Cookbook, $35, tablesofcontents.org.
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