Cindy's Supper Club by Cindy Pawlcyn
Meals from Around the World to Share with Family and Friends


5 Critic Reviews

It's miles from the dreaded "international" cookbooks of yore.
-Cooking Light


A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn’s informal gatherings.

One of the leading female chefs, Cindy Pawlcyn has selected her favorite international recipes in this collection of complete menus from around the globe. A culinary world tour from Turkish Tomato Salad with Sumac to Ethiopian Spiced Red Lentil Stew, Cindy honed her recipes for the home kitchen (shorter ingredients lists, quicker prep time) while still delivering the level of flavor and sophistication she is known for. Including fare from some of the world’s greatest food cities and countries, Cindy’s Supper Club is a top chef’s guide to the best of global cuisine.

About Cindy Pawlcyn

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CINDY PAWLCYN helped make the Napa Valley a destination for food and wine in Northern California when she opened Mustards Grill. Today, her trio of restaurants-Mustards Grill, Cindy's Backstreet Kitchen, and Brassica-are as much loved among locals as they are popular with visitors. She is also the culinary partner for the Monterey Bay Aquarium. Cindy was featured on Bravo's Top Chef Masters series, and was a guest judge on the first season of Top Chef. She appeared in Michael Chiarello's Napa on PBS and View from the Bay, as well as the documentary Cat's in the Kitchen. Cindy has twice been nominated for Best Chef in California by the James Beard Foundation and is the recipient of the Robert Mondavi Award for Culinary Excellence. She received a James Beard award for The Mustards Grill Napa Valley Cookbook and is also the author of Fog City Diner Cookbook and Big Small Plates.
Published May 15, 2012 by Ten Speed Press. 288 pages
Genres: Cooking. Non-fiction
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Critic reviews for Cindy's Supper Club
All: 5 | Positive: 5 | Negative: 0

Reviewed by Susan Chang on Sep 18 2012

Cooking from it is like reading a writer with an enormous vocabulary: challenging at times, but also palpably mind-expanding.

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Seattle Weekly

Reviewed by Sonja Groset on Jun 15 2012

... each chapter is written about a specific, country-inspired menu you should make at home. Even if you only make one or two recipes from a country's chapter however, it will likely transport you far away.

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SF Weekly

Reviewed by Camila McHugh on May 10 2012

Each recipe offers a peek into Cindy's culinary expertise and travels around the globe.

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Edibles San Francisco

Reviewed by Celia Sack on Jul 25 2012

Leafing through it, I realized that her concept for the book was the same as my revelation in France: Don’t just cook what you know.

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Cooking Light

Reviewed by Scott Mowbray on Jul 10 2012

It's miles from the dreaded "international" cookbooks of yore.

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