Food and Wine Events

Sarah Ballantyne - The Paleo Approach

Saturday, May 3, 2014 - 4:00pm

Co-sponsored by Gluten Intolerance Group of Marin

An estimated 50 million Americans suffer from some form of autoimmune disease. If you're among them, you may know all too well how little modern medicine can do to alleviate your condition. But that's no reason to give up hope. In this groundbreaking book, The Paleo Approach: Reverse Autoimmune Disease, Heal Your Body ($39.95), Sarah Ballantyne, Ph.D., draws upon current medical research and her own battle with an autoimmune disorder to show how you can become completely symptom-free—the natural way.

This book shows you how to adapt the Paleo diet and lifestyle to bring about a full recovery. Read it to learn why foods marketed as "healthy"—such as whole grains, soy, and low-fat dairy—can contribute to the development of autoimmune conditions. Discover what you can eat to calm your immune system, resolve inflammation, and help your body heal itself. Learn which simple lifestyle changes—along with changes in diet—will make the biggest difference for your health.

The Paleo Approach Cookbook: A Detailed Guide to Heal Your Body and Nourish Your Soul ($39.95) walks you through which foods you should eat to calm your immune system, reduce inflammation, and help your body heal itself. There’s no need to worry that “going Paleo” will break the bank or require too much time in the kitchen preparing special foods. This book provides expert tips on how to make the switch easily and economically. Dr. Ballantyne explains how to stay within your food budget, how to make the best use of your time in the kitchen, and where to shop for what you need. Complete food lists, shopping guides, kitchen techniques, and meal plans take the guesswork out of eating to maximize healing. Armed with more than 150 delicious recipes, from breakfast staples to decadent desserts, you can reverse your disease and love every bite!

Sarah Ballantyne, Ph.D., earned her doctorate degree in Medical Biophysics. She spent the next four years doing research on innate immunity and inflammation. After her second daughter was born, she began to experiment with the Paleo lifestyle, which had an amazing effect on her health. Over time, she healed herself of a long laundry list of physical complaints including the autoimmune disorder, Lichen Planus. Inspired by her success, Dr. Ballantyne created the popular health blog www.ThePaleoMom.com and became co-host of a top-rated podcast, The Paleo View. Her ability to provide straightforward explanations of the science behind her recommendations, plus her love of food and cooking, form the foundations of The Paleo Approach.

 

The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body Cover Image
By Sarah Ballantyne, Robb Wolf (Foreword by)
$39.95
ISBN: 9781936608393
Availability: Usually Ships in 1-5 Days
Published: Victory Belt Publishing - January 28th, 2014

An estimated 50 million Americans suffer from some form of autoimmune disease. If you're among them, you may know all too well how little modern medicine can do to alleviate your condition. But that's no reason to give up hope. In this groundbreaking book, Sarah D.


The Paleo Approach Cookbook: A Detailed Guide to Heal Your Body and Nourish Your Soul Cover Image
By Sarah Ballantyne, Terry Wahls (Foreword by), Terry Wahls MD (Foreword by)
$39.95
ISBN: 9781628600087
Availability: Usually Ships in 1-5 Days
Published: Victory Belt Publishing - August 26th, 2014

Autoimmune diseases affect more than 50 million Americans, but a Paleo diet can help calm your immune system, reduce inflammation, and help your body heal. This companion cookbook to the groundbreaking book The Paleo Approach makes changing your diet easy and economical with more than 200 Paleo recipes, shopping guides, meal plans, and more.


Literary Lunch: Julia Glass - And the Dark Sacred Night

Thursday, May 8, 2014 - 12:00pm

In conversation with Jacqueline Winspear 

Ticket: $55 (includes lunch & signed And the Dark Sacred Night)

Please note: online registration is now closed. Walk-up registration may be available. Call (415) 927-0960 ext. 1 for more information. 

The award-winning author, Julia Glass, on her best subject—family secrets—in And the Dark Sacred Night ($26.95), the story of a middle-aged man who searches for his father, upending relationships beyond his own and changing forever the way he fits into the world he thought he knew so well.

Julia Glass is the author of Three Junes, winner of the 2002 National Book Award for Fiction; The Whole World Over; I See You Everywhere, winner of the 2009 Binghamton University John Gardner Book Award; and The Widower's Tale. Her essays have been widely anthologized. A recipient of fellowships from the National Endowment for the Arts, the New York Foundation for the Arts, and the Radcliffe Institute for Advanced Study, Glass also teaches fiction writing, most frequently at the Fine Arts Work Center in Provincetown. She lives with her family in Marblehead, Massachusetts. 

Jacqueline Winspear is the author of the New York Times bestsellers Leaving Everything Most Loved, Elegy for Eddie, A Lesson in Secrets, The Mapping of Love and Death, Among the Mad, and An Incomplete Revenge, as well as four other national bestselling Maisie Dobbs novels. She has won numerous awards for her work, including the Agatha, Alex, and Macavity awards for the first book in the series, Maisie Dobbs, which was also nominated for the Edgar Award for Best Novel and was a New York Times Notable Book. Originally from the United Kingdom, she now lives in California. 

Book Passage hosts literary luncheons with celebrated authors at our Marin store. These events are catered by the outstanding Insalata’s Restaurant of San Anselmo. The price includes lunch and an autographed book.

 

And the Dark Sacred Night Cover Image
$26.95
ISBN: 9780307377937
Availability: Special Order
Published: Pantheon Books - April 1st, 2014

In this richly detailed novel about the quest for an unknown father, Julia Glass brings new characters together with familiar figures from her first two novels, immersing readers in a panorama that stretches from suburban New Jersey to rural Vermont and ultimately to the tip of Cape Cod.


CANCELLED: Literary Lunch: Ying Compestine - Cooking with an Asian Accent

Sunday, August 24, 2014 - 12:00pm

Please note: this event has been cancelled.

In Cooking with an Asian Accent: Eastern Wisdom in a Western Kitchen ($29.99), award-winning author Ying Compestine  reveals how to make delicious home-cooked meals that nourish the senses and the soul using accessible ingredients, simple preparations, and thrilling flavors. Melding Eastern philosophy with Western-style efficiency, Ying's recipes offer a balanced approach to cooking everything from quick and healthy soups, salads, and stir-fries to sauces, condiments, and desserts. Accompanied by beautiful full-color photography and inspirational personal stories, this accessible, engaging book is ideal for anyone who aspires to home cooking that is simple, delicious, and revitalizing.

Book Passage hosts literary luncheons with celebrated authors at our Marin store. These events are catered by the outstanding Insalata’s Restaurant of San Anselmo. The price includes lunch and an autographed book.

Cooking with an Asian Accent: Eastern Wisdom in a Western Kitchen Cover Image
$29.99
ISBN: 9781118130759
Availability: Usually Ships in 1-5 Days
Published: Houghton Mifflin - January 14th, 2014

In "Cooking with an Asian Accent, "award-winning author" "Ying Compestine, a nationally renowned authority on Asian culture and cuisine, reveals how to make delicious home-cooked meals that nourish the senses and the soul using accessible ingredients, simple preparations, and thrilling flavors."Cooking with an Asian Accent" is not another traditional Asian or "quick-meals" cookbook.


Literary Lunch: Francesca Marciano - The Other Language

Tuesday, April 15, 2014 - 12:00pm

Ticket: $55 (includes lunch & signed copy of The Other Language)

"What makes these tales stand out as captivating exemplars of storytelling craft is Ms. Marciano’s sympathetic, but wryly unsentimental knowledge of these people’s inner lives; her ability — not unlike Alice Munro’s — to capture the entire arc of a character’s life in handful of pages; and her precise yet fluent prose (the result, perhaps, of writing in a second language), that immerses us, ineluctably, in the predicaments of her men and women."

—Michiko Kakutani, The New York Times 

The Other Language ($24.95), is the most evocative and immediate work yet from Francesca Marciano, a writer adored by readers for her global sensibility, humor, and narrative flair. Taking us to Venice during film festival season, a sun-drenched Greek village at the height of summer holidays, and a classical dance community in southern India, these stories sparkle with insight, pitch-perfect dialogue, and surprising twists. In all of these remarkable stories, characters take risks, confront fears, and step outside their boundaries into new passions and destinies. Enlivened by Marciano's vivid and clear eye on love and betrayal, politics and travel, and the awakenings of childhood, her newest work is a tour de force that illuminates both the joys and ironies of self-reinvention.

Book Passage hosts literary luncheons with celebrated authors at our Marin store. These events are catered by the outstanding Insalata’s Restaurant of San Anselmo. The price includes lunch and an autographed book.

 

The Other Language Cover Image
$24.95
ISBN: 9780307908360
Availability: Special Order
Published: Pantheon Books - April 8th, 2014

Hailed by "The New York Times" as a natural-born storyteller, the acclaimed author of "Rules of the Wild" gives us nine incandescently smart stories, funny, elegant, and poignant by turns, that explore the power of change in relationships, in geographies, and across cultures to reveal unexpected aspects of ourselves.


Chris Boswell - Rome Sustainable Food Project

Thursday, March 20, 2014 - 6:00pm

Until 2007, a fellowship at the American Academy in Rome—arguably, the most prestigious prize awarded to archaeologists, painters, architects, scholars, and artists—had one huge drawback: the food. The dining room, ideally a place for Fellows to gather and for disciplines to “cross-pollinate,” was catered by an outside company whose dreadful food was to be avoided at all costs. But when AAR President Chatfield-Taylor asked Alice Waters to help, Waters famously responded, “That depends. What do you want, better food—or a revolution?” Fatefully and without hesitation, Chatfield-Taylor replied, “A revolution.” And a revolution was ignited.
 
A year later later, the ideals (local, seasonal, organic, sustainable) were implemented and the kitchen was up and running, with Chez Panisse alums Mona Talbott and Christopher Boswell as chefs. In a matter of days, not only were the Fellows filling the tables at lunch and dinner, they were gathered ‘round the blackboard at 11am, anxiously waiting for the daily menus to be posted. The press wasn’t far behind.

Even if you haven’t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project ($22.00) are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Boswell includes simple techniques, small refinements, and easy variations. Sauces—and even meatballs—are often lighter than their Italian counterparts. Flavors are bright. Ingredients shine. Each dish tells a unique story.
 
Seven years later, Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project ($22.00) is the RSFP’s fourth cookbook (following Biscotti, Zuppe, Pasta).  It is perhaps the ideal collaboration among the kitchen and the Academy garden, the artisan producers, and the organic farmers who provide the impeccable raw ingredients used in each dish. Its 92 recipes are arranged seasonally; week by week, it can be used to navigate the harvest of the farmer’s market. Frugality is a consideration: the RSFP kitchen feeds a group, and cost is a consideration (beans, grains, and greens take a starring role). Maximizing flavor is paramount, while every recipe appears simple and is easy to execute, they rise far above the fundamental.

Christopher Boswell is the Executive Chef of the Rome Sustainable Food Project. He has been at the RSFP since the program was established in 2006, when he was chosen by Alice Waters to work with former RSFP Executive Chef Mona Talbott. Boswell started out as a dishwasher and a prep cook in the small gold rush town of Jackson, California. He worked at Stars, Acquarello, and One Market restaurants before moving to Italy for a year to learn authentic Italian rustic cooking. Boswell then joined Chez Panisse, where he received five years of intensive training under Alice Waters and her brigade of distinguished chefs.

 

 

Verdure: Vegetable Recipes from the American Academy in Rome Cover Image
$22.00
ISBN: 9781936941032
Availability: Usually Ships in 1-5 Days
Published: Little Bookroom - March 25th, 2014

Until 2007, a fellowship at the American Academy in Rome--arguably, the most prestigious prize awarded to archaeologists, painters, architects, scholars, and artists--had one huge drawback: the food. The dining room, ideally a place for Fellows to gather and for disciplines to "cross-pollinate," was catered by an outside company whose dreadful food was to be avoided at all costs.


Pasta: Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project Cover Image
By Christopher Boswell, Elena Goldblatt (Contribution by), Annie Schlechter (Photographer)
$22.00
ISBN: 9781936941025
Availability: Usually Ships in 1-5 Days
Published: Little Bookroom - November 5th, 2013

Even if you haven't landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen.


Colman Andrews - My Usual Table

Thursday, April 10, 2014 - 6:00pm

From food writer, James Beard award-winning cookbook author, and co-founder of Saveur magazine, Colman Andrews, comes My Usual Table: A Life in Restaurants ($25.99), a vivid memoir of a life lived in food. From his Hollywood childhood through his days in the music business, his first forays into restaurant reviewing, and his ever-evolving career as a food writer and magazine editor, Andrews has seen the world mostly from the dining room. In his newest work, he interweaves his own story with intimate tales of the seminal restaurants and the great chefs and restaurateurs of our time who have forever transformed the way we eat, cook, and feel about food.

In sixteen chapters, each anchored by the story of his love affair with a cherished restaurant, Andrews evokes the unforgettable meals he has eaten over a lifetime, the remarkable people with whom he has shared them, and traces the evolution of our food culture. As Andrews began traveling for his career, he spent hours in the family run cafés of Paris and Rome. The timeless dishes so common on their menus, focused on local and seasonal ingredients, would not only come to profoundly influence Andrews’ palate, but also transform the American foodscape forever.

Colman Andrews co-founded Saveur and was its editor-in-chief from 2002 to 2006. After leaving the magazine, he became the restaurant columnist for Gourmet and is currently the editorial director of The Daily Meal, a food and wine mega-site. A native of Los Angeles, he holds degrees in history and philosophy from UCLA, and was a restaurant reviewer and restaurant news columnist for the Los Angeles Times. The recipient of eight James Beard awards, Andrews is the co-author and co-editor of three Saveur cookbooks and seven of his own books on food.

My Usual Table: A Life in Restaurants Cover Image
$25.99
ISBN: 9780062136473
Availability: Special Order
Published: Ecco Press - March 18th, 2014

My Usual Table is a love letter to the great restaurants that have changed the way we eat--from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of Saveur and James Beard Award-winning writer Colman Andrews.


Cooks with Books: Deborah Madison - The New Vegetarian Cooking for Everyone

Sunday, May 4, 2014 - 12:00pm

Left Bank in Larkspur • Single $105; Couple $170 (one book)

Please note: online registration for this luncheon is now closed. Please call (415) 927-0960 ext. 1 to inquire about ticket availability. 

This special lunch will feature seasonal fresh organic produce from Marin Organic's Member Farms and select wines, including the 2013 Commanderie de la Bargemone Rosé (AOP Coteaux d’Aix en Provence) 

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking--a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Vegetarian Cooking for Everyone was both ahead of its time and an instant classic, and has endured as one of the world's most popular vegetarian cookbooks. Featuring 1,400 recipes suitable for vegetarians, vegans, and everyone who loves fresh produce and good food, New Vegetarian Cooking for Everyone is as full of practical information as it is inspiring, a treasure from a truly irreplaceable culinary voice.

Deborah Madison is the award-winning author of 12 books, including The Greens Cookbook, The Savory Way, Local Flavors, and, most recently, Vegetable Literacy. She received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier in 1994.

 

The New Vegetarian Cooking for Everyone Cover Image
$40.00
ISBN: 9781607745532
Availability: Usually Ships in 1-5 Days
Published: Ten Speed Press - March 11th, 2014

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America's leading authority on vegetarian cooking.


Book Passage Cooking Class: Joyce Goldstein - Inside the California Food Revolution

Thursday, April 3, 2014 - 6:30pm to 9:30pm

6:30-9:30 pm • Cavallo Point Cooking School • $125 (includes book)

Please note: Online registration is now closed. For remaining availability, please call (415) 927-0960 ext. 1. 

This is an interactive cooking class with a menu inspired by Joyce Goldstein’s new book, Inside the California Food Revolution: 30 Years That Changed Our Culinary Consciousness. Many of the fresh and organic ingredients we buy at markets today weren’t available a few decades ago. Goldstein tells how this revolution came about and how the cuisine of California has changed..There will be a collaborative prepping of the recipes and an interactive sampling of dishes. Joyce Goldstein was chef/owner of San Francisco's Square One and was named James Beard Best Chef in California.

 

 

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness Cover Image
By Joyce Goldstein, Dore Brown (Contribution by)
$34.95
ISBN: 9780520268197
Availability: Usually Ships in 1-5 Days
Published: University of California Press - September 6th, 2013

In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary.


Cooks with Books: Michael Ruhlman - Egg

Sunday, April 13, 2014 - 6:30pm

Left Bank in Larkspur • Single $120; Couple $180 (one book)

Registration for this event is now closed - please call (415) 927-0960 ext. 1 with any questions

James Beard Award-winning author Michael Ruhlman brings food lovers and home chefs his delightful new cookbook Egg. He explains why the egg is a “miracle of natural design” and the key to the craft of cooking. He shows how to make brioche, souffles, homemade pasta, breads, meringues, custards, quiche, cakes, and mayonnaise. Color photographs take readers step by step through the recipes. Ruhlman’s books include The Elements of Cooking, Charcuterie, and The French Laundry Cookbook.

 

Egg: A Culinary Exploration of the World's Most Versatile Ingredient Cover Image
$40.00
ISBN: 9780316254069
Availability: Usually Ships in 1-5 Days
Published: Little Brown and Company - April 8th, 2014

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.


Cooks with Books: John Ash - Culinary Birds

Sunday, March 30, 2014 - 6:30pm

Left Bank in Larkspur • Single $115; Couple $175 (one book)

Please note: online registration is now closed. To inquire about attending, call (415) 927-0960 ext. 1.

2014 James Beard Award Nominee! 

John Ash co-hosts radio and television food shows and operates his namesake restaurant John Ash and Company. In Culinary Birds: The Ultimate Poultry Cookbook his new cookbook he offers up 170 recipes on how to prepare popular birds like chicken, turkey, quail, game hens, and pheasant. He discusses proper handling, storage, factory farming, organic poultry and more. Ash was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals.

 

 

Culinary Birds: The Ultimate Poultry Cookbook Cover Image
$30.00
ISBN: 9780762444847
Availability: Usually Ships in 1-5 Days
Published: Running Press Adult - September 24th, 2013


2014 James Beard Foundation Book Award -- Single Subject category


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