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Chef Talk with King Arthur
November 29, 2023 @ 7:30 pm - 9:00 pm
$15.00
We are so excited to have King Arthur Baking Company’s award-winning authors, Rossi Anastopoulo and Martin Philip in town to share their top tips for holiday bakes, insights from their own books, and answer all your baking questions along side Camilla Kitchen’s Executive Chef Teryi Youngblood Musolf. Come grab a cocktail and a seat because you’re not going to want to miss this great event.
Your ticket includes admission, a cocktail, and a King Arthur inspired treat.
The following books will be available for sale at the event:
Breaking Bread: A Baker’s Journey Home in 75 Recipes by Martin Philip – $35.00
Sweet Land of Liberty: A History of America in 11 Pies by Rossi Anastopoulo – $27.00
The King Arthur Baking School: Lessons and Recipes for Every Baker by King Arthur Baking Company- $45.00
BOOK SUMMARY for Breaking Bread by Martin Philip
A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food—complete with seventy-five original recipes, and illustrated with dozens of photographs and original hand-drawn illustrations—from the Head Bread Baker of King Arthur Flour
“I bake because it connects my soul to my hands, and my heart to my mouth.”—Martin Philip
Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming Head Bread Baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn’t just mastering the chemistry of flour, salt, water, and yeast; it is to be an alchemist: perfecting the transformation of simple ingredients into an elegant expression of the soul.
Breaking Bread is an intimate tour of Philip’s kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor, but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and Focaccias, bagels and muffins, cinnamon buns and ginger scones, Breaking Bread is a guide to embracing whole-heartedly the staff of life.
Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread making process, tools, and ingredients. As he illuminates an artisan’s odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, Breaking Bread inspires us to take risks, make bolder choices, live more fully, and to bake bread and break it with those we love.
ABOUT THE AUTHOR
MARTIN PHILIP is the Head Bread Baker at King Arthur Flour in Norwich, Vermont. He holds a degree from Oberlin Conservatory, is a MacDowell fellow, and attended the New York Art Students League and the Cooper Union for drawing. His current life chapter—which includes three wonderful children with his wife, Julie Ness, ample time in the woods, and lots of crackling baguettes—is the best yet.
BOOK SUMMARY for Sweet Land of Liberty by Rossi Anastopoulo
IACP AWARD WINNER • A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyond.
From the pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly every American shares a certain nostalgia for a simple circle of crust and filling. But America’s history with pie has not always been so sweet. After all, it was a slice of cherry pie at the Woolworth’s lunch counter on a cool February afternoon that helped to spark the Greensboro sit-ins and ignited a wave of anti-segregation protests across the South during the civil rights movement. Molasses pie, meanwhile, captures the legacies of racial trauma and oppression passed down from America’s history of slavery, and Jell-O pie exemplifies the pressures and contradictions of gender roles in an evolving modern society. We all know the warm comfort of the so-called “All-American” apple pie . . . but just how did pie become the symbol of a nation?
In Sweet Land of Liberty: A History of America in 11 Pies, award-winning food writer Rossi Anastopoulo cracks open our relationship to pie with wit and good humor. For centuries, pie has been a malleable icon, co-opted for new social and political purposes. Here, Anastopoulo traces the pies woven into our history, following the evolution of our country across centuries of innovation and change. With corresponding recipes for each chapter and sidebars of quirky facts throughout, Sweet Land of Liberty is an entertaining, informative, and utterly charming food history for bakers, dessert lovers, and history aficionados alike. Ultimately, the story of pie is the story of America itself, and it’s time to dig in.
ABOUT THE AUTHOR
ROSSI ANASTOPOULO is an award-winning writer whose work has appeared in TASTE, Saveur, Food52, Bon Appetit, and Eaten Magazine. In 2019, she was the recipient of the International Association of Culinary Professionals (IACP) Award for Narrative Food Writing for her piece on the bean pie and the Nation of Islam. She works as the blog editor for King Arthur Baking Company and is based in Los Angeles.
BOOK SUMMARY for The King Arthur Baking School: Lessons and Recipes for Every Baker by King Arthur Baking Company
In its first full-color cookbook, the renowned Baking School at King Arthur shares more than 100 recipes and essential techniques.
A Food & Wine Best Cookbook of 2022
Baking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at teaching baking. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur’s unique approach is friendly and accessible to all levels, focusing on the “how” and “why.” So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to Baking School!
ABOUT THE CONTRIBUTORS