Steve Jones & Adam Lindsley “Cheese Beer Wine Cider: A Field Guide to 75 Perfect Pairings”
Sunday, April 7, 2pm, Powell’s City of Books (1005 W. Burnside St., Portland)
A field guide to cheese-and-drink combinations that go beyond Parmigiano and Prosecco.
Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style), has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation.
This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine, or cider.
Steve Jones‘s Portland-based shops, Cheese Bar and Chizu, have been heralded among “The Best Cheese Shops in America” (Travel + Leisure) and have been featured by Portland Monthly, The Oregonian, Eater Portland, LA Times, Fodor’s, and Food Network.
Adam Lindsley is a Pacific Northwest contributor for Serious Eats.
Marisa McClellan “The Food in Jars Kitchen: 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry” in Conversation With Martha Holmberg
Saturday, April 20, 2pm, Powell’s City of Books (1005 W. Burnside St., Portland)
The book Food in Jars readers have been waiting for: 140 recipes for the preserving kitchen, helping you use up your homemade pantry!
Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include:
- Jam-Filled Biscuits
- Preserved Lemon Hummus
- Strawberry Basil Pizza
- Jam-Lacquered Chicken Wings
- Lemon Curd and Blueberry Tart
- Pantry Sangria
With chapters focusing on great ways to use preserves throughout the day and for every meal, readers aren’t required to have a specific preserve on hand to work, making this cookbook flexible and easy to use for both experienced and novice canners.
As one of the most beloved voices in canning and preserving, Marisa serves as a kitchen muse to help each reader complete the cycle of empty jar to empty jar. Add The Food in Jars Kitchen to your collection, an inspired workhorse of delicious eats.
Marisa McClellan is a full time food writer and cooking teacher, and has been blogging about canning, pickling, and preserving on her blog Food in Jars (three times nominated by Saveur magazine for a Best Food Blog award) since 2009. She has published three books about canning, including the bestselling Food in Jars. She lives in Philadelphia with her husband.