Cooks' Book Club of Fourth Street

 

Cooks’ Book Club of Fourth Street, Berkeley

510-250-6055 

A Collaboration with Books Inc., Café Rouge, and The Pasta  Shop

Meets the the fourth Tuesday evening of every  month, rotating between  the three venues.

The evenings are interactive in  conversation with the authors, featuring  recipes and ingredient samples provided by Café Rouge and The Pasta Shop. Wine and food will be served, and  the books can be purchased in advance, preferably, at either The Pasta Shop or Books Inc.  Attendees are encouraged to bring their questions, comments, and cooking  experiences with the book to the meetings. Books and ingredients will be available for purchase that evening.

Book List

Oyster Culture (Paperback)

$19.95
ISBN-13: 9780918684875
Availability: Usually Ships in 1-5 days
Published: Cameron + Company, 7/2010

 The Cook's Book Club of 4th Street presents Oyster Culture with author and photographer GWENDOLYN MEYER and HEIDI GREGORY of Tamales Bay Oyster Co.Taste the best local oysters, sip wine and learn about the rich intersection between oyster farming and culinary culture in No. California. 

Tickets are $30 for the book, oysters & wine and are available only at Books Inc. in Berkeley!

 

 

 

 


$30.00
Model: Oyster

This Book Is Not Sold Online - In Store Special Order Only
ISBN-13: 9781604691023
Availability: Special Order - Subject to Availability
Published: Timber Press (OR), 5/2011

The Cooks’ Book Club of Fourth Street presents STEVE SANDO author of the new The Rancho Gordo Heirloom Bean Grower's Guide: Steve Sando's 50 Favorite Varieties and his best selling cookbook, Heirloom Beans.

Join us for Conversations, Tastings, & Book Signing!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


$25.00
ISBN-13: 9781449402402
Availability: On Our Shelves Now
Published: Andrews McMeel Publishing, 7/2011

August 2011 Selection

 

August 23 - 6:00 PM

The Cooks Book Club of Fourth Street presents ROMNEY STEELE author of Plum Gorgeous: Recipes and Memories from the Orchard and RACHEL SAUNDERS author of Blue Chair Jam Cookbook in conversation with SARAH HENRY.

510-250-6055

Location:

The Pasta Shop

1786 4th Street Berkeley,

California


This Book Is Not Sold Online - In Store Special Order Only
ISBN-13: 9781599620886
Availability: Special Order - Subject to Availability
Published: Welcome Books, 9/2010

July 2011 Selection

Marissa Guggiana, food activist, co-founder of the Butcher's Guild and regular contributor to Saveur and Meatpaper, traveled the country to find America's 50 best nose-to-tail butchers. Hear from Marissa as she discusses her inspiration for and tales of writing Primal Cuts.

Three of the book’s featured butchers, Marsha McBride of Café Rouge, Tia Harrison of San Francisco’s Avedano’s and Berlin Reed, of Portland’s The Ethical Butcher, will join Marissa to give their take on the renaissance of butchery in America. Meaty treats will be available for tasting, including Café Rouge's own porchetta.

www.cooksbookclub.com

510-250-6055


$29.99
ISBN-13: 9780316074285
Availability: Usually Ships in 1-5 days
Published: Little, Brown and Company, 5/2011

May 2011 Selection: Cooks’ Book Club of Fourth Street presents Emily Luchetti and her latest book THE FEARLESS BAKER Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself Conversation, tasting of Emily's favorite ingredients, and recipes samples Tuesday, May 24 Books Inc. 1760 Fourth Street in Berkeley No Charge except for purchases 6:00 pm - 7:30pm For information call 510.250.6055 Emily Luchetti has developed a nationwide following for her innovative yet approachable dessert creations. Her desserts first enraptured Bay Area diners during her years at Jeremiah Tower's groundbreaking Stars and StarsBake. She is executive pastry chef at Farallon and Waterbar in the San Francisco Bay Area. She has authored five successful cookbooks, and contributed to The New Joy of Cooking and The Farallon Cookbook. She won a 2004 James Beard Award for Outstanding Pastry Chef.Cooks’ Book Club of Fourth Street, Berkeley, a collaboration with Books Inc., Café Rouge, and The Pasta Shop meets the fourth Tuesday evening of every month, rotating between the three venues. The evenings are interactive in conversation with the authors, featuring recipes and ingredient samples provided by Café Rouge and The Pasta Shop. Books can be purchased in advance, preferably, at either The Pasta Shop or Books Inc. Attendees are encouraged to bring their questions, comments, and cooking experiences with the book to the meetings. Books and ingredients will be available for purchase that evening.


$35.00
ISBN-13: 9781594202681
Availability: Usually Ships in 1-5 days
Published: Penguin Press HC, The, 10/2010
April 2011 Selection: The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible "On Food and Cooking. " From our foremost expert on the science of cooking, Harold McGee, "Keys to Good Cooking" is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. A work of astounding scholarship and originality, "Keys to Good Cooking" directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. "Keys to Good Cooking" distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular-"reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage")-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, "Keys to Good Cooking" will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With "Keys to Good Cooking" McGee has created an essential guide for food lovers everywhere.

$25.95
ISBN-13: 9781579653972
Availability: On Our Shelves Now
Published: Artisan Publishers, 11/2010

March 2011 Selection:

7:00 PM at Cafe Rouge

With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. "What if cookies reflected our modern culinary sensibility-our spirit of adventure and passion for flavors and even our dietary concerns?" Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the world's pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant's ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.


My Calabria (Hardcover)

$35.00
ISBN-13: 9780393065169
Availability: On Our Shelves Now
Published: W. W. Norton & Company, 11/2010
The inaugural meeting is January  25th 6:00pm at Café Rouge.

Cooks’ Book Club presented by Café Rouge, The Pasta Shop, and Books Inc
My Calabria, Rustic Family  Cooking from Italy’s Undiscovered South by Rosetta Costantino and Janet  Fletcher.
An interactive evening in conversation with Rosetta and Janet, discussing the traditions, recipes and the wines. Guests are encouraged to bring their questions and experiences cooking from My Calabria, which can be purchased in advance or that night.  The evening features ingredient tastings and these recipes:
Stuffed pizza with chard and dill
Salt baked sea bass
Cauliflower salad  
Southern Italian wines will be paired with the dishes.   
Tuesday, January 25th
6:00pm
Café  Rouge
1782 Fourth  Street, Berkeley, CA  94710
(510) 525 1440
Cost is $20, includes food and wines
Books and ingredients available for purchase
Reservations needed, space is  limited!
Call Café Rouge directly at (510) 525 1440 after 10  a.m.