Powell’s Books Presents the Following Food Events in December Naomi Tomky “The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More” Wednesday, December 4, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland) For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous…
Powell's Books
Powell’s Books October 2019 food events
Powell’s Books Presents the Following Food Event in October 2019 Machiko Tateno “Japanese Pickled Vegetables: 130 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles” in Conversation With Heidi Nestler Sunday, October 20, 2:00pm, Powell’s City of Books (1005 W. Burnside St., Portland). Nutrient-rich, inexpensive and incredibly tasty—simple homemade Japanese tsukemono (pickles) are an integral part of…
Powell’s Books August 2019 food events
Andy Ricker “Pok Pok Noodles: Recipes from Thailand and Beyond” Thursday, August 29, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland) From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home. From iconic dishes like phat…
Powell’s Books June 2019 food events
Ed Levine “Serious Eater: A Food Lover’s Perilous Quest for Pizza and Redemption” In Conversation With J. Kenji López-Alt Tuesday, June 25, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland) James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building—and almost losing—one of the most…
Powell’s Books Presents the Following Food Events in April
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…
Powell’s Books Presents the Following Food Event in February 2019
Claudia Lucero “One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses–Using Nuts, Seeds, and Vegetables” Tuesday, February 26, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland) Lucero will be joined in conversation by Heidi Lovig, CEO and cofounder of Heidi Ho Organics, and Tressa Yellig, founder of Salt, Fire & Time and…
Powell’s Books November 2018 food events
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…
Powell’s Books October 2018 food events
Powell’s Books Presents the Following Food Events in October Rose Levy Beranbaum “Rose’s Baking Basics: 100 Essential Recipes, with More Than 600 Step-By-Step Photos” Sunday, October 7, 2pm, Powell’s City of Books (1005 W. Burnside St., Portland) The ultimate baking book for everyone from best-selling author and “diva of desserts” Rose Levy Beranbaum. In this…
Powell’s Books Presents Shalane Flanagan & Elyse Kopecky
Thursday, August 16, 7pm, Powell’s at Cedar Hills Crossing 3415 SW Cedar Hills Blvd., Beaverton The follow-up to the New York Times bestseller Run Fast. Eat Slow., Run Fast. Cook Fast. Eat Slow. is a cookbook aimed at busy young athletes looking for nutritious recipes to fuel their lives. Run Fast. Eat Slow. transformed lives of athletes across the country,…
Powell’s Books August 2018 food events
Karen Solomon “Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods” Friday, August 3, 7:30pm, Powell’s City of Books (1005 W. Burnside St., Portland) This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible…