Kimball
Kimball jkt
Russ Parsons
Monday, November 4, 2019
8:00pm 
  

Christopher Kimball
in conversation with Russ Parsons

discussing his cookbook,
Milk Street, The New Rules:
Recipes That Will Change the Way You Cook


William Turner Gallery
Bergamot Station Arts Center
2525 Michigan Avenue,
Santa Monica, CA 90404 

PURCHASE TICKETS
$50 General Admission Section + Book
$95 Reception (6:30-7:30pm) + Reserved Section Seat + book
$20 General Admission Section (on sale Oct 4, 10am)

Christopher Kimball’s Milk Street is located in downtown Boston–at 177 Milk Street–and is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of Milk Street: The New Home Cooking, Milk Street: Tuesday Nights, which won both the IACP and James Beard Awards for General Cooking, and Milk Street: The New Rules.

“This clever collection of savory dishes illustrates 75 rules, such as using copious amounts of herbs to amp up flavor or incorporating mashed potatoes into dough for a tender crumb… offers dishes that feel modern and international… [a] generous and accessible volume… loaded with information on ingredients… and countless useful tips. Plenty of I-never-thought-of-that-moments fill this enticing and instructive book.―Publishers Weekly

Transform your cooking with this playbook of new flavors, new recipes, and new techniques: Milk Street’s New Rules, a playbook of 200 game-changing recipes, each driven by a simple but powerful tip, trick, or technique.
 
This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
  • Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
  • Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don’t Let Neutral Ingredients Stand Alone)
  • Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
  • Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don’t Boil, Your Eggs)
  • Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
  • Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)

You’ll also learn how to:

  • Tenderize tough greens quickly
  • Create creamy textures without using dairy
  • Incorporate yogurt into baked goods
  • Trade time-consuming marinades for quick, bright finishing sauces, and more
The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work–a book full of lessons that will make you a better cook.

Russ Parsons was the food editor and columnist of the Los Angeles Times for more than 25 years. He has been writing about food for more than 30 years and is the author of the cookbooks How to Read a French Fry, and How to Pick a Peach.  He is a member of the James Beard Foundation’s Who’s Who of Food and Beverage in America, the hall of fame of the food world. In addition, he has won every major American food journalism award, including those from the International Association of Culinary Professionals the Association of Food Journalists, and the James Beard Foundation. How to Read a French Fry was a finalist for two Julia Child cookbook awards. How to Pick a Peach was named one of the best 100 books of the year by both Publisher’s Weekly and Amazon.