The cover of Tenderheart by Hetty Lui McKinnon: a smiling face made of romanesco, rosemary, ginger, a shiitake and a yellow squash
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Cookbook club

Tenderheart

Pass the chili oil.

How cookbook club worksGrab your copy, pick a dish you’ve been dying to make, and bring it to the table.

One book. Many good things.

An evening with Hetty Lui McKinnon’s love letter to vegetables, family, and the food that connects us. Everyone brings a dish from their own copy.

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