Michelle Tam & Henry Fong “Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo ( Nom Nom Paleo #2 )”
Tuesday, August 1, 7pm, Powell’s at Cedar Hills Crossing (3415 SW Cedar Hills Blvd., Beaverton)
Ready or Not, it’s a new cookbook from the James Beard award nominees and New York Times best-selling creators of Nom Nom Paleo, the wildly popular blog, app, and best-selling cookbook!
You know how it is: some days, you’re fired up and ready to cook; other days, you dread the thought of making dinner. More often than not, you find yourself floating somewhere between inspiration and desperation. What’s a crazy busy (but kind of lazy) home cook to do?
The answer: pick up this book. Ready or Not makes healthy Paleo home cooking a breeze, no matter if there’s time to prepare or just minutes to spare. Whether you’re a fastidious planner or a last-minute improviser, you’ll find plenty of deliciously nourishing options, from make-ahead feasts to lightning-fast leftover makeovers. Presented in Nom Nom Paleo’s deliriously fun comic book style, Ready or Not makes Paleo cooking easy, no matter how much time you have.
Along with colorfully written and gorgeously photographed step-by-step recipes presented in a cheeky cartoon format, Ready or Not features kitchen hacks, Paleo ingredient guides, meal plans, shopping lists and more!
Together, Michelle Tam and Henry Fong are the critically acclaimed co-creators of Nom Nom Paleo, the Saveur Award winning food blog and Webby Award winning cooking app. Their first cookbook, Nom Nom Paleo: Food for Humans, became a New York Times bestseller and was nominated for a James Beard Foundation Award.
Michelle Tam is the working mom and food nerd behind Nom Nom Paleo’s recipes and personality. Her obsessions include dark chocolate, trashy reality television shows, and miniature toy food from Japan. Michelle has a degree in nutrition and food science from the University of California at Berkeley, and earned her doctorate in pharmacy from the University of California at San Francisco. For over a dozen years, she worked the graveyard shift at Stanford Hospital and Clinics as a night pharmacist.
Henry Fong is a lawyer by day but moonlights as the photographer, illustrator, and designer of the Nom Nom Paleo cookbooks, app, and blog. He also strokes his beard a lot. Henry is a graduate of the University of California at Berkeley and Yale Law School.
Michelle, Henry, and their sons Owen and Oliver currently split their time between Palo Alto, California and Portland, Oregon.
John Nelson “Dig – Shuck – Shake: Fish & Seafood Recipes from the Pacific Northwest”
Tuesday, August 8, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland)
John Nelson’s stories of growing up on the docks and his practical techniques for preparing and cooking a variety of seafood in Pacific Northwest style makes this more than a recipe book. It is a snapshot of the fishing culture that resides alongside the docks of Oregon and Washington. Nelson’s thorough yet personable instruction makes it so even the most timid cook will feel at ease creating delectable seafood dishes, the most experienced of cooks will feel challenged, and every guest completely satisfied.
With recipes reflecting kitchens from Scandinavia, Asia, Germany, South America and more, Dig • Shuck • Shake captures a distinctive style of authentic Pacific Northwest cooking.
John Nelson grew up in the Pacific Northwest among relatives who worked in the commercial fishing industry. He is a Northwestern food and beverage professional and personality. He worked as head chef in four of his own restaurants until 2005. He has been an executive chef/instructor at the Cascade Culinary Institute and is a restaurant consultant. He currently works with a 125-year-old seafood retailer and lives in Eugene, Oregon.
Christina Ward “Preservation: The Art and Science of Canning, Fermentation and Dehydration”
Tuesday, August 29, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland)
A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration.
More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.
Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.
Chapters include information on freezing, pressure canning, hot-water bath and atmospheric canning, dehydration, fermentation, smoking, and curing. Also included are a detailed source guide and recommendations.
Christina Ward is a Wisconsin native and Master Food Preserver for Milwaukee County. Through her popular food preservation classes, she has taught thousands of people to safely can, dehydrate, and ferment. She credits the punk rock/DIY scene for instilling a sense of community of sharing. Through her food preservation and teaching work, she has fostered and assisted dozens of micro-food businesses and non-profit urban agriculture organizations. She writes about food history and preservation for numerous publications, including Edible Magazine, Remedy Quarterly, The Runcible Spoon, The Milwaukee Journal/Sentinel, and more.