Eat My Words: Chef Cookbooks

eatmywordsOn October 2, 2010 from 9:30 am to 2:00 pm, Portland’s foremost association of culinary professionals will bring together a group of esteemed Pacific Northwest chef-authors for the cookbook symposium and luncheon, Eat My Words: Chef Cookbooks.

Hosted by cookbook author Diane Morgan and chef-owner Adam Sappington of The Country Cat Dinner House, this year’s event will include renowned Portland and Seattle chefs and culinary entrepreneurs speaking on the intricacies of writing a cookbook. Featured presenters include:

Vitaly Paley and Robert Reynolds, The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest, Ten Speed Press

Cory Schreiber and Julie Richardson, Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More, Ten Speed Press

Ethan Stowell, Ethan Stowell’s New Italian Kitchen, Ten Speed Press

Piper Davis and Ellen Jackson, The Grand Central Baking Book, Ten Speed Press

Mark Bitterman, Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, Ten Speed Press

This accomplished panel of author-chefs will each discuss their unique experience in cookbook writing, including such topics as:

Conceptualizing the book idea
Landing a book deal
Working with a professional writer
Balancing the hectic schedule of running a thriving business while tackling a book project
Recipe development, writing, and testing
Formatting restaurant recipes for home cooks
Photography and design
Promoting the book

Following the discussion, the audience is encouraged to participate in a question and answer session in which the authors will “tell all” about the book writing process. Then, Gracie’s Chef Mark Hosack and team will prepare lunch featuring recipes from the featured authors’ books.

Eat My Words will draw chefs and culinary entrepreneurs interested in having their own book published, as well as writers, cookbook collectors, and fans of the Pacific Northwest epicurean scene.

Tickets for the event are $65. Culinary professionals are invited to become a member of the Portland Culinary Alliance and receive a discounted ticket price of $50; visit pdxca.org/join-pca to join. Price includes morning coffee and pastries provided by Piper Davis of Grand Central Bakery, admission to the symposium, and lunch featuring recipes from the chefs’ cookbooks. To purchase tickets or request more information, visit pdxca.org, or email Andrea Slonecker at info@pdxca.org.