Posts Tagged ‘Food & Wine’
J. Kenji López-Alt with Molly Baz (Virtual Event)
J. Kenji López-Alt with Molly Baz
One of Time’s 10 Most Anticipated Cookbooks of 2022
The obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok.
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J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; the chief culinary advisor for Serious Eats; and the host of Kenji’s Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington. Visit his website, and at Serious Eats.
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Molly Baz is a recipe developer, cookbook author, caesar salad enthusiast, and weenie dog lover with a lifelong love of cooking, eating and teaching other people how to cook. Molly runs a successful Recipe Club with thousands of paying subscribers, hosts The Sandwich Universe podcast, releases quarterly drops of Molly Merch on her website, and recently launched a New York Times‘ bestseller cookbook, Cook This Book. Visit her website.
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“We should all be thanking Kenji for this book, his recipes, and the education on the greatness of wok cookery. This is not just an amazing book about how to make delicious food with a wok, Kenji has written one of the best cookbooks of all time. No hyperbole!”― David Chang, restaurateur, author, and host of “Ugly Delicious”
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Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.
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Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.
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Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
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Special thanks to the Japanese American Cultural
& Community Center and the Aratani Theatre
Jamie Oliver with Kate Hudson
TICKETS
— $48 includes General Admission ticket to the in-person event
and a signed copy of the book.
(books ship on Nov. 8)
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Jamie Oliver is a global phenomenon in food and campaigning. During a 20-year television and publishing career he has sold over 46 million books worldwide, and achieved an estimated global TV audience reach of 67 million across 182 territories. Jamie has inspired millions of people to enjoy cooking fresh, delicious food from scratch. He has published more than twenty best-selling cookery books, making him the top-selling non-fiction author in UK history. His 2019 title Ultimate Veg has sold over 1M copies worldwide and is now the UK and Australia’s best-selling vegetarian cookbook since records began.
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Through his organization, Jamie has set an ambitious goal to halve the level of UK childhood obesity by 2030, and improve everyone’s health and happiness through food.
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His portfolio of successful restaurants now spans 21 countries around the world, and his growing range of food and kitchen products features everything from kitchenware and utensils to various food products including herbs & spices, pasta, sauces and much more.
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Kate Hudson is a Golden Globe Award winner and Academy Award nominee with a long list of film and Tv credits. She is a successful entrepreneur, having founded her own brands Fabletics, HAPPYxNATURE and her own vodka brand, King St. She is also a New York Times bestselling author and appeared on our stage for her second book, Pretty Fun: Creating & Celebrating a Lifetime of Tradition. She and her brother, Oliver Hudson, host the podcast, “Sibling Revelry.” Kate’s many charitable and humanitarian affiliations include The Hawn Foundation’s MindUP program, the United Nations World Food Programme, Baby2Baby, Operation Smile, and numerous other organizations dedicated to protecting the rights and well-being of women, children and education around the world.
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Together: Memorable Meals Made Easy
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“Together feels more poignant in 2021 than ever before. What we’ve been through, collectively, is very unusual, and I think a lot of us have realized that perhaps we took some of life’s simple pleasures for granted. Being together is precious. To be in a loved one’s presence, to see their face light up, share memories and laugh out loud together, that’s what life is truly all about. And the joyful, amazing thing about food is that it can be anything you want it to be. It can nourish, sustain, help to heal, be fast or convenient, comforting, fun, surprising, or an adventure. But maybe, in its simplest form, it works as an excuse to bring the people you love together. This book is dedicated to just that.” — Jamie Oliver
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Welcome friends and family back around your table with Jamie Oliver’s brand-new cookbook, Together – a joyous celebration of incredible food to share.
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Being with our loved ones has never felt so important, and great food is the perfect excuse to get together. Each chapter features a meal, from seasonal feasts to curry nights, with a simple, achievable menu that can be mostly prepped ahead.
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Jamie’s aim – whether you’re following the full meal or choosing just one of the 130 individual recipes – is to minimize your time in the kitchen so you can maximize the time you spend with your guests.
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Jamie’s Together also helps to take the stress out of cooking by arming you with tips, tricks, and hacks to stay organized and get ahead of the game.
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Inspirational but practical, Together is about comfort, celebration, creating new memories, and, above all, sharing fantastic food.
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This is about memorable meals, made easy. Let’s dig in – together!
Nancy Silverton with Stephanie Danler
Monday, April 27, 2020
6:30-7:30pm: Reception
8pm: Talk
Nancy Silverton
in conversation with Stephanie Danler
discussing her cookbook,
Chi Spacca: A New Approach to American Cooking
Dynasty Typewriter at The Hayworth (Parking info)
2511 Wilshire Blvd,
Los Angeles, CA 90057
PURCHASE TICKETS
$50 General Admission seating (includes the Book)
$60 Reserved Section seating (includes the Book)
$95 Pre-Reception (6:30-7:30pm) Reserved Section seating (includes the Book)
$20 General Admission (on sale Mar 27, 10am)
From the James Beard Award-winning star of Netflix’s Chef’s Table: 100+ recipes for meat (and more!) from Chi Spacca, her acclaimed, meat-oriented Los Angeles restaurant
Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. She was featured in Chef’s Table on Netflix, and was chosen by both Fortune and Food & Wine magazines as one of the “Most Innovative Women in Food and Drink.” She lives in Los Angeles. Ryan DeNicola is the Executive Chef at Chi Spacca in Los Angeles. coauthor of the book is Carolynn Carreno, a James Beard Award-winning journalist, the author of Bowls of Plenty, and the coauthor of many other cookbooks.
In her first meat-centric cookbook, Nancy Silverton (“Queen of L.A.’s restaurant scene” –Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a “meat speakeasy” by Food & Wine), Silverton, and Chi Spacca’s executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; LLittle Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton’s own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
Stephanie Danler is the author of the bestselling novel, Sweetbitter, set in the restaurant and food industry. Sweetbitter was turned into a series on Starz. Her memoir, Stray, will be published in May, 2020.
Christopher Kimball with Russ Parsons
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
- 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
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.
Ed Levine with Nancy Silverton and Kenji López-Alt
Monday, June 17, 2019
8pm (6:30-7:30pm Reception)
Ed Levine
in conversation with Nancy Silverton & Kenji López-Alt
Serious Eater:
A Food Lover’s Perilous Quest for Pizza and Redemption
Ann and Jerry Moss Theatre
New Roads School
Herb Alpert Educational Village
3131 Olympic Blvd.,
Santa Monica, CA 90404
PURCHASE TICKETS
$53 Reserved Section + book
$43 General Admission + Book
$20 General Admission
$95 Reception* (6:30-7:30p) + Reserved Section + Book
*Reception includes selections from the book
Ed Levine is the founder (his employees affectionately call him the overlord) of Serious Eats, as well as creator and host of the Serious Eats podcast, Special Sauce. In 2016, Ed was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America.
Nancy Silverton is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant. Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).
Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook’s Illustrated magazine, Kenji released his first book, The Food Lab: Better Home Cooking Through Science, in 2015, which went on to become a New York Times best-seller and the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.
“A hilarious and moving story of unconventional entrepreneurialism, passion, and guts.” –Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table
In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world’s best bagels, the best burgers, the best hot dogs–the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen.
Against all sane advice, he created a blog for $100 and called it…Serious Eats. The site quickly became a home for obsessives who didn’t take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out’s secret menu. Talented recipe developers like The Food Lab’s J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings.
Even as Serious Eats became better-known–even beloved and respected–every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive.
This is the moving story of making a glorious, weird, and wonderful dream come true. It’s the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places–and all the serious eats along the way.