Having recently been turned on to the El Cerrito Garden Club’s new cookbook, I spent some time last week with Marion Kent and Barbara Post, two long-time members who are also part of the club’s Herb Study Group — the force behind the book — to find out more about it.

First, I needed to understand the connection between the Herb Study Group and the cookbook.

“Food” Kent and Post said in unison, with Post adding, “It’s the food group.”

Formed in 1983 and currently chaired by Post, the Herb Study Group engages in quite a bit of culinary activity. For example, a preserved lemon demo will take place during its next meeting at Kent’s home.

I asked about the genesis of the cookbook.

 “There was a hand-written cookbook about 8 years ago,” according to Post, “and I said it was about time to do another one.” This home economist, caterer and adult education culinary instructor who helped publish a cookbook while a member of the Verona Garden Club in New Jersey, spearheaded the effort, which also serves as a fundraiser.

Working with Co-Chair Catherine Frost and the Cookbook Committee, she put out a recipe call to the general membership, ultimately winding up with just under 190 recipes from about 50 participants.

Recipes reflect club demographics and pay homage to the book’s theme, “From Our Memories.” There’s diversity, but the membership — which includes numerous “food people” — is on the mature side. While the 1960s suburban dinner party genre is represented by the likes of Beef Stroganoff, Sukiyaki and Tetrazzini, dishes like Pancetta & Fennel Seed Salad, Sage Pesto and Beet Tzatziki would be right at home on a modern menu. Some recipes take advantage of home herb gardens and backyard lemon trees, and there are Asian and Asian-inspired entries in the mix.

There’s a little of everything here, but I have a weakness for the retro selections. They take me back to patio party days, and my father grilling impossibly long, flaming shish kebabs laden with canned pineapple chunks and maraschino cherries, and Kirsch-laced gruyere bubbling away in our fondue pot. Happily, a few gelatin molds, casseroles and a chicken mousseline are in the book.

Two recipes were road-tested at my place.

My German Mother is currently on an American comfort food kick, so she made the Chicken & Dumplings — a big hit, particularly with my son, who never had non-Asian dumplings in his life. This is an easy, frugal recipe.

I chose the Minute Chocolate Mug Cake, which is “baked” in a microwave. Now, I may not find all that cream-of-something soup, mayonnaise and cream cheese called for in vintage recipes off-putting, and I’m not frightened of meat or fish suspended in aspic. Microwave baking, however — now that’s scary to me.

The fun factor was too compelling, though.

The texture of the microwaved cake was similar to a steamed cake. Topped with a little whipped cream, it made a not-too-sweet snack for three.

I was also curious about the club behind the book.

The majority of my life was spent without a patch of earth to call my own, so what little I knew about garden clubs rested somewhere between a 1950s sitcom episode involving prize roses and a riding lawnmower, and the stereotype of a learned group discussing the propagation of matricaria recutita.

Not until my chat with Kent and Post did I fully grasp the breadth of community service activities a serious garden club engages in. While members of this 55-year-old, 105-member organization may well grow prize roses, the club is outward-facing in its environmental focus.

Talks by Bay Area gardening gurus and field experts, including UC Botanical Garden faculty, are sponsored, and the group contributes funding to local gardens and conservation efforts such as The Ruth Bancroft Garden in Walnut Creek and Penny Pines Reforestation. Expertise — often involving both brains and brawn — is offered to community organizations to assist with garden projects. Beneficiaries have included El Cerrito’s Open House Senior Center and Contra Costa Civic Theatre.

Then there are the study groups: Flower Arranging, Herb Study, Environmental Study, and House Plants Study — with a new one on the way, Growing Edible Plants.

When I asked about membership criteria — other than interest and $25 annual dues — I was told by Post to “just show up,” so you don’t have to worry about being a professional horticulturist to join.

If you want to know more about the El Cerrito Garden Club, or are interested in the $10 cookbook, check out their website.