Foodie Book Events in January & February
Thursday, January 9 at 7:30 pm, Powell’s City of Books, 1005 W Burnside St.
Mushroom hunters are a rough bunch. They live in the wild, move with the seasons, and haul huge quantities of fungi from the woods to the city, where chefs pay top dollar. In The Mushroom Hunters, Langdon Cook embeds himself in this shadowy subculture, reporting from rural outskirts and big-city restaurants on this fungi-driven frontier-style capitalism.
Friday, January 10 at 7:30 pm, Powell’s City of Books, 1005 W Burnside St.
Taking the locavore movement to heart, Vicki Robin began a quest to source all her food within 10 miles of her home in Puget Sound, Washington. Along the way, she befriends local farmers and exposes the dark side of processed foods, preservatives, & long-distance trucking. Featuring recipes and food sourcing tips, this book is a testimonial to the locavore movement and a healthy future.
Sunday, January 12 at 7:30 pm, Powell’s City of Books, 1005 W Burnside St.
From Lewis and Clark to James Beard, mastodon meals to the gastronomic revolution, Marc Hinton chronicles the edible history of the Pacific Northwest in his latest book. Learn how chefs from Oregon and Washington have used the Northwest’s natural bounty to create a cuisine that has impressed foodies around the world.
Thursday, January 16 at 7:30 pm, Powell’s City of Books, 1005 W Burnside St.
In his follow up to Growing a Farmer, Timmermeister tells the tale of a feast comprising only what his Vashon Island, Washington farm provides. Through characters like Michiko, the fungi forager, Bill, the tomato grower, and Alice, the calf, Growing a Feast explores the effort behind every meal.
Thursday, January 30 at 7:30 pm, Powell’s City of Books, 1005 W Burnside St.
In Your Personal Paleo Code, Chris Kresser uses the hyper-trendy Paleo diet as a starting point for a personal program tailored to your lifestyle, body type, genetics, and health conditions. The book offers meal plans and recipes alongside health and nutrition advice, and even includes helpful charts and quizzes to help readers lose weight, reverse disease, and stay healthy for life.
Saturday, February 15 at Pastaworks, 3735 SE Hawthorne Blvd.
Tami Parr's Pacific Northwest Cheese reveals the rich history of Northwest cheesemaking, tracing its roots from the first fur traders to the rise and industrialization of an industry, only to see a return to small batch production in the sixties and seventies that sparked the artisan cheese rennaisance we're experiencing today. In The Green Vine Shannon Borg demystifies the terms of sustainable winemaking and lays out a simple guide to choosing West Coast wines that considers how the wine is produced and packaged in addition to how it tastes.
