Tuesday, March 25, 2014

It's here: Eggs on Top: Recipes Elevated by an Egg

I'm thrilled to announce that Eggs on Top: Recipes Elevated by an Egg, my new cookbook from Chronicle Books, is now in bookstores across the land.

With two distinct parts (much like it's subject!), this primer teaches first the classic and innovative techniques for cooking delectable eggs. From perfectly poached to softly scrambled, I suggest simple variations such as frying eggs with browned butter and sage, or poaching eggs in milk or wine to add flavor. I'm particularly excited about some of the more adventurous egg preparations, such as Chinese marbled tea eggs, radiant beet or turmeric pickled eggs, and crispy, crunchy wok-fried eggs.

After mastering these techniques, you can add an egg to nearly any dish. Make a weeknight dinner with quick dishes like A Working Girls Supper of crispy lemon eggs on avocado toast or Twenty Minutes Till Couscous. Slide eggs into noodle soups and earthy stews. Discover iconic egg dishes from around the world, like Bouillabaisse of Eggs, Oeufs en Meurette, and Sri Lankan Egg Hoppers with Mint Sambal. Upgrade grilled rapini with garlic-chile fried eggs. Eggs make a side dish into a meal in dishes such as Aromatic Lentils with Smoked Trout and Dilly Eggs, Pimento Cheese Grits with Greens and Milk-Poached Eggs, and Basque Pipérade Beans with Baked Eggs.

I hope you will find that Eggs on Top is your guide to cooking and enjoying one of the world's most perfect foods!

Check out some of the beautiful photos in the book by photographer David Reamer and prop stylist Anne Parker. I had so much fun cooking and styling these dishes for the photo shoot!

Thursday, August 15, 2013

More Classes and Events!

By my estimation, I've made at least 1,000 pretzels this summer. At one event in particular--Counter Culture at Anne Amie Vineyards--attendees ate a whopping 400! You can see the spread in the pic above. Epic.

The pretzel fun continues throughout August and into the fall. I'll be going home to Nebraska to teach two classes, one at Art & Soul in Lincoln, and one at the Whole Foods in Omaha. I'm hoping to see lots of family and friends at those events...and to eat lots of sweet corn, tomatoes, and beef while I'm there, too.

I'm also super excited to be participating again this year in Feast Portland, the mega food event sponsored by Bon Appétit magazine that brings in buzzed-about chefs from all over the country.

Check out my Classes and Events page for a full list of happenings and how to sign up!

Friday, May 24, 2013

Upcoming Signings, Pretzel Classes, and Events

This spring and summer I'll be spreading pretzel love up and down the West Coast, beginning tomorrow at Powell's Books for Cooks on S.E. Hawthorne Boulevard in Portland with a book signing and pretzel tasting alongside fellow snack-book author Ivy Manning and her new book, Crackers & Dips. Stop by from 2 to 4 p.m. for pretzel bites, homemade crackers, and a signed copy of our books.

In June, my first stop is San Francisco for a demo and signing at the legendary cookbook store Omnivore Books on Monday, June 3 from 6 to 7 p.m. Attendees will leave with dough to shape and bake a pretzel at home.

Then it's on to British Columbia for a couple events in Vancouver. First, a pretzel-shaping demo live on TV! Tune in to watch me teach the host of Breakfast TV how to do the twist on Friday, June 14. The following day, Saturday, June 15, sign up to attend a pretzel-making class at Vancouver's renowned cookbook store, Barbara-Jo's Books to Cooks.

Later in June, I'll be teaching two hands-on pretzel and mustard classes back in Portland. Learn the secrets of authentic pretzel making on Thursday, June 20 at Bob's Red Mill or on Saturday, June 22 with the Portland Culinary Alliance at the Oregon Culinary Institute.

Seattle friends, stay tuned for details about a pretzel-themed book dinner at Tom Douglas's Brave Horse Tavern on Saturday,  July 6. I'll be in town to teach two sold-out classes at The Pantry at Delancey that weekend.

For a list of all upcoming pretzel happenings, please visit my Classes and Events page. Hope to eat a pretzel with you sometime soon! --Andrea

Photos by David Reamer

Tuesday, April 9, 2013

Pretzel Making at Home

My new cookbook, Pretzel Making at Home, is now available wherever books are sold! It's full of creative twists for using this versatile German bread in ways you may never have thought possible, with recipes for soft and hard pretzels, mustards, and other dips. To whet your appetite, here is a how-to story and video about my classic soft pretzels. I hope you will try a batch, and please check out the book for many more pretzely ideas.