Powell’s Books Presents the Following Food Events in November
Dan Souza “Cook’s Illustrated Revolutionary Recipes: Groundbreaking Techniques. Compelling Voices. One-Of-A-Kind Recipes.”
Thursday, November 1, 7pm, Powell’s at Cedar Hills Crossing (3415 SW Cedar Hills Blvd., Beaverton)
This highly curated and designed collection celebrates Cook’s Illustrated’s 25th anniversary with original essays from the magazine along with their ground-breaking recipes and innovative test kitchen discoveries.
Cook’s Illustrated has educated millions of home cooks and thrives by helping them to succeed in the kitchen with recipes that work. In pursuit of recipe perfection, the rigorous testing process leads to some surprising and interesting discoveries. The fascinating path to the key discoveries of the last 25 years are covered in detail in smart, engaging essays that appear with each recipe. Sidebars, step illustrations, and full-page color photos also help to tell the story. Ranging from the best scrambled eggs to the ultimate chocolate cupcakes, these 180 recipes belong in every cook’s repertoire and highlight what Cook’s Illustrated does best. CI’s recipes are not just foolproof, they have changed the way America cooks.
Dan Souza is editor-in-chief of Cook’s Illustrated. He’s an on-screen test cook and science expert for America’s Test Kitchen and a regular contributor to public radio program The Splendid Table. Dan has contributed content to a dozen America’s Test Kitchen cookbooks, including the New York Times bestseller The Science of Good Cooking and Cook’s Science. Dan cut his culinary teeth as an apprentice in Hungary before graduating first in his class from the Culinary Institute of America. After cooking in restaurants in New York City and Boston, however, he found his true calling: helping people make great food.
Miles Hassell & Mea Hassell “Good Food, Great Medicine (4th Edition)”
Monday, November 5, 7pm, Powell’s at Cedar Hills Crossing (3415 SW Cedar Hills Blvd., Beaverton)
This completely revised and updated edition of the popular wellness-guide-and-cookbook offers the why, the what, and the how of good health. It’s written by a brother-sister physician-food writer team who present a simple, sustainable, and accessible approach to eating well, busting the myth that it has to be complicated or expensive. In a culture preoccupied with new dietary edicts and old controversies, Good Food, Great Medicine provides clarity, common sense, and evidence-based recommendations supported by the most up-to-date medical studies from the current literature. The 300 easy-to-read pages are seasoned with liberal splashes of humor and include chapters on exercise, sleep, supplements, foods to eat and foods to avoid, meal planning, and tips for shopping and cooking.
Miles Hassell MD is board certified in Internal Medicine and in private practice at Providence St. Vincent Medical Center in Portland, Oregon, where he lives with his wife Anna and son Tor. He is a clinical instructor in the training of Internal Medicine residents, twice named Outstanding Teacher of the Year, and is Associate Medical Director and Professor at Pacific University School of Physician Assistant Studies. He was born in Seattle, Washington, grew up in Perth, Western Australia, and received his medical degree from the University of Western Australia; he completed his residency in Portland. Dr. Hassell established the Integrative Medicine Program at Providence Cancer Center in Portland, and speaks to physician groups regarding the integration of lifestyle and conventional medicine, as well as to corporate and public audiences. He has been chosen as one of Portland’s Top Doctors, and encourages the vigorous application of evidence-based food and exercise choices in the Good Food, Great Medicine Basecamp Cardiac + Prevention Wellness Center class series at Providence Heart and Vascular Institute.
Mea Hassell is a writer and cooking instructor who translates Dr. Hassell’s evidence-based nutrition into practical day-to-day eating. Her passion for good food is a key ingredient in their Good Food, Great Medicine disease reversal and weight loss classes. She was born in Seattle, Washington, grew up in Western Australia, and lives in Portland, Oregon.
Melissa Hartwig “The Whole30 Slow Cooker: 150 Totally Compliant Prep-And-Go Recipes for Your Whole30 — With Instant Pot Recipes”
Thursday, November 8, 7:30pm, Powell’s at Cedar Hills Crossing (3415 SW Cedar Hills Blvd., Beaverton)
Since 2009, millions of people have transformed their lives with the Whole30. Now, co-creator Melissa Hartwig is making it even easier to achieve Whole30 success with delicious slow cooker recipes that turn ingredients into delicious, hearty meals while you’re out and about. This follow-up to the best-selling The Whole30 Cookbook is packed with 150 recipes designed to get you out of the kitchen fast, so you can enjoy all the benefits of your Whole30-inspired lifestyle. The Whole30 Slow Cooker features delicious, no-fuss dinners that cook while you work; roasts that transform into tacos, salads, and soups, for easy meals throughout the week; and satisfying one-pot meals that make prep and cleanup a breeze. These creative meals use whole-food ingredients found in any supermarket, and as an added bonus, feature recipes and directions for making your meals Instant Pot-friendly!
Melissa Hartwig is a Certified Sports Nutritionist who specializes in helping people change their relationship with food and create life-long, healthy habits. She is the co-creator and CEO of the Whole30 program, and a five-time New York Times best-selling author, including the #1 bestseller The Whole30. She lives in Salt Lake City, Utah.
