New York Junior League 120th Anniversary Cookbook

Published in honor of the organization’s longevity and status as the original Junior League chapter, this is the first cookbook from the New York Junior League since the 1990s.

Eschewing four-color photography and glossy paper, it recalls the community cookbooks of yesteryear. Printed on uncoated stock, it comes in a three-ring binder with a padded cover. Tabbed dividers separate chapters such as salads, soups, and at least one that would have puzzled the group’s founders: rice, pasta, and tofu.

The contributors chime in with notes on their sources, suggestions for making ahead for entertaining, and swapping out ingredients in case of supply problems or picky eaters. While there are a few boldface names from the Manhattan culinary world (Dorie Greenspan, Lidia Bastianich), it’s clear that most of the contributors are simply cooks who have made these dishes often enough to be proud of them.

This is assuredly a book from 21st-century NYC, though it also contains some venerable family favorites. Among the dishes:

• Avocado salad with tequila-lime dressing
• Super duper mahjong mix
• Veggie crustless quiche
• Hot and sour soup
• Chile latkes
• Coconut curry chicken
• Roast cod with feta, onions, and dill
• Aunt Donna’s baklava

Ringbound. Black-and-white photographs.