Come join us on Wednesday December 8th from 5:30pm-7:30pm at SPUN Sustainable Collective for a delicious evening with darling food writer Lorna Yee. Lorna will be sharing her experiences while writing (and developing, making and tasting recipes) "The Newlywed Kitchen".
|Yeah, and she's pretty too!|
Copies of the book will be available for sale and Lorna will be signing them just for you! The book is a collection of mouthwatering recipes mixed with love stories worth remembering. Grab one for yourself or as a holiday gift. It's not only good for newlyweds but for anyone who enjoys cooking!
Nibbles from the book and refreshments will be provided. We hope you can join us! Please RSVP here or via the Facebook invite.
To follow Lorna's culinary adventures, read up here:
http://www.seattlemag.com/ (Eat + Drink)
About "The Newlywed Kitchen" excerpt from Publishers Weekly:
"Seattle food writer and experienced entertainer Yee shared a love of cooking with her husband (the two met on Internet cooking forum eGullet), and spent their first year together writing and collecting recipes that she presents in this well-rounded collection geared to similarly-inclined newlyweds. With Seattle Bride editor Basye, Yee organizes her volume in too-cute newlywed-themed chapters like "Carry Me Over the Threshold" (starters & snacks), "Who Gets the Remote?" (comfort food), "Losing the Newlywed 15" (healthy sides), and intersperses her recipes with brief interviews of culinary couples. The collection includes some simple, tasty dishes suitable for novices, including Apple French Toast; Pancetta-Wrapped Pork with Gorgonzola Sauce; and Prosciutto, Sage and Parmesan Pinwheels, a parmesan-crusted grilled cheese destined to become a staple. On the other hand, Yee's from-scratch Chicken and Chorizo Empanadas, Orange-Cinnamon Honey Sticky Buns, and Piña Colada Pancakes with Buttered Coconut Rum Syrup call for time, patience and confidence. Fellow eGulleteers will be drawn to gourmet fare like Creamy Langoustine Pasta with Fresh Tomato Sauce and a Slow-Cooked Lamb Ragu, both of which prove tasty and impressive..."