Among the programs that offer thinking about food is Tables of Contents, an organization founded in 2012 by chef Evan Hanczor, of Egg in Williamsburg, Brooklyn. Among its activities, dinners inspired by literary works, both classics such as “The sun also rises” and, from 2016, new works with culinary references read by their authors. Mr. Hanczor is cooking. The group also publishes a monthly newsletter. And now he has the brilliant new “Tables of Contents Community Cookbook,” containing 41 recipes from literary contributors, along with excerpts and a few works of art. They include Eileen Myles’ falafel recipe; Angela Flournoy’s green cabbage braised in coconut milk; Alexander Chee turkey aloo keema; and Helen Phillips’ crème pâtissière.
Tables of contents Community cookbook, $ 35, tablesofcontents.org.
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