The only problem (well actually there are two problems) with MFKF as a cookbook selection for a bookclub of modern-day foodies is (first) that her recipes - though classic and useful - are not in many ways very 'cool'. Or to use a word I've gotten in trouble with before, they are not flossy at all, in any sense . . . at least outwardly. There's no sense of being wrapped up in a Tiffany's box to them, no preciousness or diamonds attached. This leaves some people cold.
The other problem is her writing style. I have a friend who assigned parts of 'The Art of Eating' to a college english class and the majority of the younger readers simply could not stand her style of writing and did not enjoy the reading!!! She's dense and wordy and often seems to be declaiming, or singing in full rich tones. This is old-fashioned writing, of a good sort - but you have to be ready for it and in the mood for it or the snooze button sets in.
If you do decide to do MFKF, I would take a look at 'How to Cook a Wolf' for it has fascinating insights into how people survived foodwise and emotionalwise - WWII. Economy, lack of money, stress. With the times as they are currently, there is a huge interest in being a frugalista or frugalisto, and she has the goods on this in no uncertain terms, and she weaves tales around this that hold one tight. If not 'How to Cook a Wolf' then perhaps 'Consider the Oyster', for here she talks food straight-up - solid recipes given with the eye on the plate rather than wandering off towards the universe surrounding the plate. Goosefat, gumbo, soubise, rockefeller . . . here they are! Ready your oyster knife and get ready for a great ride.