Jared Stone “Year of the Cow: How 420 Pounds of Beef Built a Better Life for One American Family”
Wednesday, June 3, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland)
Julie and Julia meets Anthony Bourdain as one man cooks a whole cow, hoping a more conscious relationship with food gives him better clarity, health, and of course hundreds of new recipes.
After realizing he knew more about TVs than about the meat on his plate, award-winning TV producer and amateur chef Jared Stone purchased an entire grass-fed steer and resolved to make the best use of it that he possibly could. Year of the Cow follows the trials and tribulations of a home cook as he and his family try to form a more meaningful relationship with their food and the environment.
From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his steer and examines how previous generations ate, delving into the ways our ancestors prepared meals and the ethnography of cattle. Over the course of hundreds of nose-to-tail meals shared with friends and family, Stone works his way through his cow armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet and bravely confronts challenges he never expected, like how to dry beef jerky without making your home smell like a smokehouse, and how to find deliciousness in the less-common cuts of cattle like the tongue and heart, sharing a recipe at the end of each chapter.
By examining the food that fuels his life and pondering the ethics of meat eating, Stone finds the areas where his cooking philosophy overlaps with learning to live a life more fully.
Jared Stone is an award-winning television producer who won an Emmy in 2013 for his work on The Ellen DeGeneres Show. He has worked with several major television networks including ABC, NBC, Fox, The CW, National Geographic, and many others. Stone lives with his family in L.A.
Karen Solomon “Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond”
Saturday, June 6, 2pm, Pastaworks on Hawthorne (3735 SE Hawthorne Blvd., Portland)
A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.
For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East’s diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 75 of the most sought-after pickle recipes from the East—including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more—Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.
Karen Solomon is the author of Jam It, Pickle It, Cure It; Can It, Bottle It, Smoke It;and The Cheap Bastard’s Guide to San Francisco; a contributing author toChow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals; and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, San Francisco Chronicle, San Francisco Magazine, San Francisco Bay Guardian, and elsewhere. She’s currently a guest blogger for The Blender, the Williams-Sonoma blog, and the Bay Area Bites KQED Food Blog.
Jenn Louis “Pasta by Hand: A Collection of Italy’s Regional Hand-Shaped Pasta”
Monday, June 22, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland)
Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.
Jenn Louis is chef and co-owner of Lincoln and Sunshine Tavern in Portland, Oregon. She appeared on Top Chef Masters and was named one of 2012’s Best New Chefs by Food & Wine.