We’re always fans of Powell’s readings, but in April, the independent bookstore titan will host the chefs behind two of our favorite cookbooks of the year, The Elements of Pizza and Around the Fire (find reviews and recipes for both on our recipe page), plus a reading for refined sugar haters. All events are at Powell’s City of Books (1005 W. Burnside St.)
Naturally Sweet Foods in Jars: 100 Preserves Made with Coconut, Maple, Honey and More, Marisa McClellan
Sunday, April 17 at 7:30 p.m.
We all know that refined sugar is basically the devil incarnate. Luckily, sugar-conscious writer, food blogger, and teacher Marisa McClellan has more than 100 canning recipes using unrefined sugars like maple and coconut—think Cantaloupe Basil Jam, Sriracha-Style Hot Sauce, and Fennel and Parsley Relish. The accomplished canner will be joined by Portland food writer and cookbook author Ivy Manning to discuss this new sweet canning resource.
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home, Ken Forkish
Thursday, April 21 at 7:30 p.m.
If you haven’t heard of The Elements of Pizza, the new pizza bible from local dough celebrity Ken Forkish (Ken’s Pizza, Ken’s Bakery, Trifecta Tavern), get yourself a copy of Portland Monthly’s April issue (or just check out the classic margherita recipe online)—it’s the last one you’ll ever need. Forkish will be on hand to talk about his pizza book, should you have any questions about dough percentages or obscure Midwest pizza varieties.
Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant, Greg Denton and Gabrielle Quiñónez Denton
Monday, April 25 at 7:30 p.m.
Check the forecast: grilling season is on our doorstep. Lucky for us, Ox's Greg Denton and Gabrielle Quiñónez Denton—Food and Wine Rising Stars, James Beard Award Finalists, and Argentine grill gurus—are finally letting us in on the secrets to their charred meats and Northwest produce. Can’t make it to the reading? Get a taste in Portland Monthly’s March issue, or check out the secrets to Ox’s perfect grilled rib eye.