Thanks to the city’s ravenous community of food lovers, Portland is a must-stop destination on any cookbook tour. Check out this series of events coming to Powell's in November, featuring notable bloggers, Northwest restaurateurs, science in the kitchen, and pickle-powered tomes.
Deb Perelman's “The Smitten Kitchen Cookbook”
Monday, November 5th at 7:30 pm, Powell’s City of Books, 1005 W. Burnside St. in Portland
Celebrated cook, photographer, and Smitten Kitchen blogger Deb Perelman will unveil her new cookbook featuring over 100 recipes for approachable home cooking that yield delicious results every time.
Tom Douglas' "The Dahlia Bakery Cookbook: Sweetness in Seattle"
Sunday, November 11 at 7:30 pm, Powell’s City of Books, 1005 W. Burnside St. in Portland
Seattle's Tom Douglas will share 135 of his favorite recipes from the lauded Dahlia Bakery, like the cinnamon-sugar and mascarpone doughnuts, triple coconut cream pie, and streusel-topped monkey bread that draw lines out the door of the small sweet shop. In addition to the bakery sugary treats, Douglas offers plenty of savory goods like eggs Benedict with scallion hollandaise and Dahlia Bakery's famous English muffins.
Christopher Kimball's "The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen"
Monday, November 12th at 7 pm, Powell’s at Cedar Hills Crossing, 3415 SW Cedar Hills Blvd. in Beaverton
The man behind Cook's Illustrated will again take readers inside America's test kitchen, this time to explore the principles of cooking that have helped Kimball and his team develop foolproof recipes over and over again. Concepts range from why you should cook tough cuts of meat (think brisket) until they are long past done to ensure tenderness to why eggs (like scrambled eggs and omelets) need fat to make them tender, and more than 400 recipes give readers plenty of study material.
Sandor Ellix Katz's "The Art of Fermentation"
Wednesday, November 14th (National Pickle Day) at 7:30 pm, Powell’s City of Books, 1005 W. Burnside St. in Portland
The Art of Fermentation promises to be the most comprehensive guide to do-it-yourself home fermentation ever published. Dive into homemade sauerkraut, yogurt, pickles, wine, beer, and fermented grains and beans with parameters for safety, techniques for effective preservation, troubleshooting, and more.
Nathan Myhrvold and Maxime Bilet's "The Modernist Cuisine at Home "
Friday, November 30th at 7:30 pm, Powell’s City of Books, 1005 W. Burnside St. in Portland
The Cooking Lab, publisher of Nathan Myhrvold's encyclopedic six-volume set Modernist Cuisine, has now produced an in-depth, 456-page guide for home cooks. Scott Heimendinger, director of applied research for Modernist Cuisine, will be on hand to unveil the new book and help home cooks start their forays into the next wave of culinary exploration.