Recipes that Tell a Story: Two Narrative Cookbooks
12:45 PM - 1:30 PM
Sunday, November 17
Central Market Cooking Tent
In this session, Austin’s own Jesse Griffiths, James Beard Award nominee and co-founder of Dai Due is joined by fellow restaurateur Steve McHugh, a San Antonio–based, six-time James Beard Award nominee, and for a conversation on storytelling in cookbooks and the recipes that shape them. In The Turkey Book, Griffith travels across the US with a group of turkey-loving hunters and chefs during a single turkey season, tracking not only the bird itself but also, what it means to be a passionate hunter and creator of nutritious, innovative dishes. Cured: Cooking with Ferments, Pickles, Preserves & More follows McHugh after his experience with lymphoma at age 33. Recipes of preservation are personal, driven by McHugh’s curiosity and thought process behind why preserving food matters. In both books, bold and engaging photos accompany the authors’ overarching narratives and complementary dishes.
- Books: The Turkey Book: A Chef's Journal of Hunting and Cooking America's Bird, Cured: Cooking With Ferments, Pickles, Preserves & More
- Book Type: Cookbooks
- Authors: Jesse Griffiths, Steve McHugh
- Moderator: Judd Servidio
- Book Signing: 1:45 PM at Main Signing Tent
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