Not one, but TWO, opportunities to meet popular food bloggers and now cookbook authors Vicky Cohen & Ruth Fox!
First, we are teaming up with In the Kitchen Cooking School for a live cooking demonstration. Seating for this is VERY LIMITED and TICKETS are REQUIRED. Learn how to make sweet and savory dishes from Tahini + Turmeric while the authors tell the stories behind the recipes. $35 ticket includes demo, tastings, and a copy of the cookbook! Purchase tickets at https://www.eventbrite.com/e/cooking-demo-author-event-tickets-46264075094
Second, we will host the authors for a discussion, Q&A and book signing at Inkwood at 7:30. Books will be available for sale Inkwood. This portion of the evening is free and open to the public.
About the book: With gorgeous full-color photos, artful writing, and out-of-the-box recipes, you’ll see why this duo’s successful and heart-healthy website, MayIHaveThatRecipe.com, has such a dedicated following.
Drawing on the ancient traditions of Turkey, Lebanon, and Israel to the trendy palates of Barcelona, Spain, Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations. From brunch specials such as Chickpea and Pepper Shakshuka and Zucchini Fritters with Yogurt Cucumber Sauce, to rich, intensely-flavored desserts, like Creamy Tahini Cheesecake and Rose Water Pudding Tartelettes with Pomegranate and Pistachios, there’s a dish for every meal. Paired with fresh greens, the salads and appetizers can more than hold their own for an easy weeknight supper that is healthy, filling, and beautiful. Entrées such as Harissa meatless meatballs with Aromatic Turmeric Broth and Sweet and Savory Quinoa Stuffed Eggplant do double duty for everyday or holiday.
With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you’ll discover a world of flavor. Once you begin cooking from Tahini & Turmeric, you’ll find yourself experimenting with pistachios and pomegranate syrup–and, of course, tahini and turmeric.