Cook Simply, Live Fully Book Signing Event
Description
Join us on July 20th anytime between 6-9pm for a book signing with cookbook author and NYTimes contributor Yasmin Fahr! We'll be serving bites from Yasmin's book prepared by local chef Eva of Spoondrift Kitchen, and beer and wine. The store will be open for shopping and we promise a great time!
Choose from two ticket options:
1. $40 Event ticket only.
2. $75 Bundle & Save! Get a ticket to the event + preorder copy of Cook Simply, Live Fully ($45) that Yasmin will sign during the event and save $10.
About the Book
From New York Times Cooking contributor Yasmin Fahr comes a guide to tackling weeknight dinner, with simple, delicious recipes that suit the needs of even the busiest home cooks.
What’s for dinner? It’s a question we ask ourselves most nights—pressed for time or groceries, searching through the fridge for inspiration. Dinner can be a time to unwind and connect with family or friends, but it can also feel like a chore.
Recipe developer and cookbook author Yasmin Fahr gets it, and is here to help readers create nourishing meals even when real life seems to have other plans. In Cook Simply, Live Fully she offers 120 recipes for taking the grind out of dinnertime, with dishes that span the range of “too tired to chop vegetables” to “up for a challenge but please make it snappy.”
Yasmin’s approach is all about simplicity and flavor while keeping things nutritious and vegetable-forward. Cook Simply, Live Fully is organized into three progressive sections based on energy level and mood. Lap Dinners includes low effort/high reward hits such as Sheet Pan Asparagus with Tomatoes, Eggs, + Feta. Readers can take things up a notch in Coffee Table Dinners with satisfying dishes that require a little more prep work, like Roasted Chicken Thighs with Grapes, Feta + Mint. At the Dinner Table is for those days when time and energy are not at a premium, or when entertaining is on the menu, including Roasted Mustard Salmon with Hint-of-Mint Escarole Salad with a side of Blistered Olive + Asparagus Salad with Feta + Turmeric-Stained Onions (with suggested wine pairings!).
Yasmin’s recipes are designed to teach readers how to become better, more intuitive cooks, and are open to creative substitutions (and some trial and error). Throughout, she shows readers how to transform the familiar by creating new pairings and flavor combinations that will inspire endless iterations—all while keeping prep and cleanup time to a minimum. An inviting, beautifully styled cookbook featuring 75 full-color photographs, Cook Simply, Live Fully is the answer to the most difficult question home cooks face every day, and is sure to become a trusted resource for years to come.
About Yasmin
I’m a 3x published cookbook author and currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for my video work with The Kitchn. My recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others.
About Chef Eva of Spoondrift Kitchen
I'm Eva, a personal chef who finds a sense of place in local foods. I've worked in Seattle, New York City, and onboard chartered sailboats all over the world. I believe in cooking with ingredients that tell a story of their own, and cooking to what we crave.
My cooking style >>>
I think of cooking as telling a story -- whether it's a dish inspired by my travels, a memory, or an homage to the farmer who grew the ingredients. My food is made with love from scratch, and always focused around seasonal and local ingredients.
Why I became a personal chef >>>
Family dinner was such a unique and integral part of my cultural upbringing and my connection with food. For me, food is synonymous with family and community. My aim is to foster that communal experience and nourishment for other families.
My favorite thing to cook >>>
Whatever I'm currently craving! What am I craving lately you might ask? My 3-day slow roasted pork shoulder tacos with garlic mojo sauce.
Photography credits: