NorthwestPrime

NWP welcomes Director Bill Holderman and Screenwriter Erin Simms!  Book Club is directed by Bill Holderman from a script he co-wrote with Erin Simms

Storyline: DIANE (Diane Keaton) is recently widowed after 40 years of marriage. VIVIAN (Jane Fonda) enjoys her men with no strings attached. SHARON (Candice Bergen) is still working through decades-old divorce. CAROL’s (Mary Steenburgen) marriage is in a slump after 35 years. The lives of these four lifelong friends are turned upside down after reading the infamous 50 Shades of Grey catapults them into a series of outrageous life choices. From discovering new romance to rekindling old flames, they’re each inspired by the scandalous text to hilarious ends.

Book Club is in theaters May 18, 2018

NWP welcomes Chef Eddie Hernandez! Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétitcalled a “Top American Restaurant”

USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special. http://gardenandgun.com/feature/eddie-hernandez-taqueria-del-sol/   Turnip Greens & Tortillas is available now on Amazon and wherever books are sold!

NWP welcomes Ali Rosen! Ali Rosen is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People. Ali was named as one of Forbes Magazine's 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit, Epicurious, Fodor's, and Refinery 29. Potluck was nominated for an Emmy as well as two IACP awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is from Charleston, South Carolina, but currently lives in New York City. 

Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include: 

· Pimento Cheese and Crab Dip

· Snap Pea Salad with Parmesan and Bacon

· Pistachio and Anchovy Pasta 

· Short Ribs with Quick Pickled Shallots

· S'mores Bars 

Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.  http://potluckwithali.com

NWP welcomes  founder of The Book Fairies, Cordelia Oxley and Seattle Book Fairy Anna Gamble

The Book Fairies drop books around the WORLD for people to find, read, and then leave for the next person. Teaming up with Emma Watson on International Women's Day in 2017, Chief Book Fairy Cordelia Oxley launched the Book Fairies.

We talk to her about the past, present, and future of the movement and how you can get involvoled! 

Buy your stickers and ribbons and find more information at: https://ibelieveinbookfairies.com

NWP welcomes Mark C. Stevens! Mark C. Stevens learned to cook from his Italian mother and grandmother, Nonna Yvelise. From his aunt, he inherited a love of travel. He combined those two passions in an upcoming cookbook: Cooking with Spices - 100 Recipes for Blends, Marinades and Sauces from Around the World. When he's not playing alchemist with various concoctions of spices, he works on films and television shows as a DGA 1st Assistant Director (see: Dallas Buyer's Club, Beasts of No Nation, Beyoncé's Lemonade). 

Mark is most at home in an aromatic kitchen, trading stories among friends and family while something is simmering on the stove. As a resident of New Orleans, usually a cocktail or two is involved. COOKING with SPICES is available now where books are sold.

Follow Mark on social media:

Instagram/Twitter: @markcstevens_

Facebook.com/markcstevensauthor

NWP welcomes Francisco Migoya! 

Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up. 

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.   **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com

NWP welcomes Karen Page!

In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs.

Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativityilluminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.

You'll also discover:

experts' criteria for creating new dishes, desserts, and drinks;comprehensive seasonality charts to spark inspiration all year long;how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; andproven tips to jump-start your creative process.

The ultimate reference for culinary brainstorming, Kitchen Creativity (available now wherever books are sold) will spur your creativity to new heights, both in the kitchen and beyond.

NWP welcomes James Peterson, James Beard Award winner. He is out with the 4th edition of his James Beard Cookbook of the year, "Sauces", the acclaimed authority on sauce making. His completely updated and, for the first time, featuring invaluable step-by-step color photographs.

Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

NWP welcomes Robyn Eckhardt! Robyn is an American food and travel journalist based in Piemonte, Italy. Her writing and recipes have appeared in Saveur, the New York Times, Wall Street Journal, CURED, The Economist's monthly magazine 1843, SBS Feast, Afar, Food & Wine, Travel+Leisure and the Chicago Tribune. 

Since 2005, Robyn has published, with 'Istanbul and Beyond' photographer David Hagerman, the food blog EatingAsia, which focuses on ingredients, food markets, cooks and food artisans, and culinary cultures in Turkey, south east Asia and beyond. In 2014 and 2016 EatingAsia was named Editor's Choice, Culinary Travel in the Saveur Food Blog Awards. EatingAsia has been featured and/or cited for excellence by the New York Times, BBC, Food 52, Australian Gourmet Traveller, The Guardian, The Splendid Table, CNN, and other media.

'Istanbul and Beyond' is the result of Robyn's nearly two decades-long passion for Turkey, its food and its people. After her first trip to Turkey in 2008 Robyn studied Turkish at University of California, Berkeley, while returning annually to Turkey to travel. Between 2011 and 2015, as they conducted research for 'Istanbul and Beyond', Robyn and David clocked more than 16 months on the road, covering more than 15,000 miles, in Istanbul and Turkey's eastern half. Several of the regions featured in 'Istanbul and Beyond' are little referenced by food writers outside of Turkey; many recipes in the book have never before been published in English.

When not reporting, writing, developing recipes, or simply traveling to eat, Robyn organises food and photography workshops with David in Turkey, Italy, and Asia.

NWP welcomes SRI RAO! Sri is a writer-director-producer in New York City. He is uniquely positioned at the intersection of Hollywood & Bollywood, as one of the few Americans to have worked in the mainstream Indian film industry. Sri is an established TV screenwriter, having sold pilots to numerous networks including ABC, NBC, Fox, The CW, Bravo, BBC America, and Nickelodeon.

Indian cuisine and Indian cinema (known as Bollywood) share much in common – bold colors and flavors with plenty of drama. 

 

The popularity of Indian food has grown immensely in recent years – and for good reason. It's perfectly suited for people who love bold flavors, as well as those looking for vegan, vegetarian, and gluten-free meals that don’t skimp on taste. But as Sri points out in Bollywood Kitchen – you’ve probably never tasted real Indian food. Home-cooked Indian-American food is surprisingly simple to make, using ingredients readily available in your local grocery store.

 

In this book you’ll find dinner menus and brunch menus, menus for kids and menus for cocktail parties. Along with each healthy and easy-to-prepare meal, Sri has paired one of his favorite Bollywood movies. Every one of these films is a musical, packed with dazzling song-and-dance numbers that are the hallmark of Bollywood, beloved by millions of fans all over the world. Sri will introduce each film to you, explaining why you’ll love it, and letting you in on some juicy morsels from behind the scenes.

 

Bollywood Kitchen is as much a beautiful coffee table book as it is a cookbook, filled with gorgeous film photographs and colorful tablescapes. It’s a unique treasure for Indian food lovers, as well as fans of world cinema. http://www.NewYorkSri.com