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Join us on Zoom for a conversation with cookbook authors Sara Bir and Meredith Pangrace.
This event will be broadcast live on Zoom. Registration and an email address are required to receive the link to participate.
Order your copies of the authors' books from Belt Publishing:
The Pocket Pawpaw Cookbook by Sara Bir: beltpublishing.com/the-pocket-pawpaw-cookbook
The Rust Belt Vegan Kitchen edited by Meredith Pangrace: beltpublishing.com/rust-belt-vegan
About the authors:
Sara Bir is a chef, writer, and plant nerd who aims to get people outside and looking at their everyday surroundings in a completely new way. Her book The Fruit Forager's Companion won the 2019 Reference and Technical Cookbook Award from the International Association of Culinary Professionals. A graduate of the Culinary Institute of America, she teaches classes for home cooks and her writing has been featured in Saveur, Lucky Peach, Serious Eats, Modern Farmer, Best Food Writing 2014, and two Full Grown People anthologies. She enjoys plantspotting around her neighborhood in Marietta, Ohio, and skates with her local roller derby team as Carrion the Librarian.
In The Pocket Pawpaw Cookbook, Sara Bir sets the humble pawpaw center stage, with detailed information on how to harvest, source, store, and—of course—cook with these uniquely Midwestern delicacies. Here you'll find recipes for pawpaw cornbread and pawpaw pudding; key lime pawpaw cheesecake and banana-pawpaw ketchup. Sidebars address questions as varied as "where can I buy frozen pawpaws?" and "how do I use pawpaw in a cocktail?" Written with humor and love for a curious subject, The Pocket Pawpaw Cookbook will inspire you to experiment in the kitchen and get out into the woods.
Rust Belt Vegan Kitchen is a community cookbook, compiled and edited by Meredith Pangrace, and created by professional and home chefs living and working in the Rust Belt. Recipes represent the diversity of the region, and include vegan versions of Polish pierogis, Detroit coney dogs, Hungarian paprikash, Slovak kolaches, Mexican conchas, West African peanut stew, German sauerkraut balls, Cincinnati chili, Slovenian fish fry, chitterings, and many more.
The cooks and chefs offer stories about their recipes, including family history, culinary traditions, and personal narratives explaining how they were created. The book also contains resources on how to stock a vegan pantry, guides to useful equipment, and basic how-to’s for “veganizing” staples.
Infusing old world recipes with a new level of creativity for a changing audience, the Rust Belt Vegan Kitchen is unpretentious, accessible, and fun.
TAGS: | Author Event |