Class: Steven Stein - Food and Culture Book Group (Corte Madera Store)

Monday, June 17, 2019 - 3:00pm to 5:00pm
photo of Steven Stein

4 Mondays: June 17, July 15, Aug. 19, Sept. 16 • 3:00 – 5:00 pm • $100

“To eat well is to live well’ is a familiar saying that comes fairly close to the mark. The group continues its exploration of writers who’ve had lots to say about dining in and dining out - past and present. Newcomers welcome!

June 17
The Gourmand’s Way - Justin Spring

July 15 
An Edible History of Humanity - Tom Standage

August 19 
The Tummy Trilogy - Calvin Trillin

September 16 
Heat - Bill Buford

Steve Stein spent over 30 years in the food and lodging industry, and currently spends a little too much time dining around.

51 Tamal Vista Blvd
Corte Madera, CA 94925
The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy Cover Image
ISBN: 9780374538019
Availability: Usually Ships in 1-5 Days
Published: Farrar, Straus and Giroux - October 16th, 2018

A Publishers Weekly Best Nonfiction Book of 2017 and a Christian Science Monitor Best Book of 2017. Winner of the Gourmand World Cookbook Award in Culinary History.

An Edible History of Humanity Cover Image
ISBN: 9780802719911
Availability: Usually Ships in 1-5 Days
Published: Bloomsbury USA - May 3rd, 2010

The bestselling author of A History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat.

The Tummy Trilogy: American Fried; Alice, Let's Eat; Third Helpings Cover Image
ISBN: 9780374524173
Availability: Backordered
Published: Farrar, Straus and Giroux - September 30th, 1994

In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine.

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany Cover Image
ISBN: 9781400034475
Availability: Usually Ships in 1-5 Days
Published: Vintage - June 26th, 2007

A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali.