About us
We’re a food blog about making use of
every one of your cookbooks
Welcome to the Cookbook Shelves. This started as a little family idea at the start of 2021. We’re a family that loves cooking, and for that matter, cookbooks. We have what most people would consider a lot of cookbooks. We have some that we’ve never cooked from, some that we use regularly but always for the same recipes, some we’ve not used for years. The idea was to cook a few recipes from each cookbook on the shelves—one book per week, as many recipes as we felt like. We also thought we’d involve some of the other members of our wider family in a WhatsApp group called “The cookbook club”.
So why do this?
- Give us the chance to try more recipes,
- Try recipes from books we’ve used many times before; but usually for the same recipes,
- Share recipes with our wider family.
Having done this throughout 2021, we felt it was time to share what we’ve been doing and see if more people are interested in the idea. We decided to change the name from the CookBook Club (our family name for it) to “The Cookbook Shelves”.
We’ll be posting two or three weeks at a time of what we’ve done to catch up. Some of the posts are short, some a touch more verbose. The order of the posts is in the order that the books are on our shelves. One of our shelves, pictured above has “random” shelf heights so there really isn’t much of an order to the books on our shelves.
Please feel free to comment, or let us know if you do something similar or would like to.
We’ve included a link to each cookbook on Amazon, so if you feel like buying and trying what we’ve made, the links are there.
We’re looking forward to hearing about your cooking adventures along the shelves!
- Corn Bread, steak, pot roasts and roasted sprouts!
This week we’ve been cooking from The Founding Farmers Cookbook. The Founding Farmers is a restaurant in Washington DC that champions farm to fork eating. They produce their own pickles and cordials… Read more: Corn Bread, steak, pot roasts and roasted sprouts! - Venison Stew
This week, we delved into “Camp Cooking 100 Years” from the National Museum of Forest Service History, a Venison Stew recipe that’s cooked in a Dutch oven over an open fire. We… Read more: Venison Stew - Cedar Planked Salmon with Greek Shrimp and Orzo Salad
The Big Green Egg Cookbook. In our home, a few cooking gadgets would be replaced immediately if they broke; I am thinking of Thermomix and our KitchenAid stand mixer. The Big Green… Read more: Cedar Planked Salmon with Greek Shrimp and Orzo Salad
The Cookbook Shelves 
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