A resource for the PDX literary community. Produced by Old Pal.
LitPDX seeks to amplify marginalized voices, and welcomes all, their ideas, their events, and their words.
For details regarding specific events please contact the organizers or venues. If you are an organizer or venue and would like to reach out to us please feel free to contact us or submit an event using our submission form. We’d love to hear from you!
From the award-winning bloggers behind Husbands That Cook comes a collection of vegetarian recipes inspired by their travel, relationship, and entertaining. In Husbands That Cook (St. Martin’s Griffin), Ryan Alvarez and Adam Merrin show just how easy and delicious eating healthy can be.
Marisa McClellan, author of Food in Jars, wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, The Food in Jars Kitchen (Running Press), she provides 140 recipes for incorporating preserves into everyday dishes. McClellan will be joined in conversation by Martha Holmberg, author of Modern Sauces and coauthor of Six Seasons.
From chef and bestselling author Andy Ricker comes a definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home. From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In Pok Pok Noodles: Recipes From Thailand and Beyond (Ten Speed), Ricker shares recipes for his favorites – including noodle soups, fried noodles, and khanom jiin, Thailand’s only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, Pok Pok Noodles will become an instant classic for armchair travelers and…
Join us for a fall gathering filled with good food and conversation with foodie and amateur chef, Stephanie Rose and your community. This is a potluck-style event with every attendee choosing a recipe from the cookbook to share with the group. The event is limited to 12 participants and purchase of the cookbook at Books Around the Corner confirms your place on the list. After the event is full we will form a waitlist. If you have any questions please email info@booksaroundthecorner.com We will be cooking out of Sheet Pan Suppers by Molly Gilbert ($16.95) . Order your copy today. Prepayment required.
In Japanese Pickled Vegetables (Tuttle), dietician and fermented food expert Machiko Tateno has collected more than 130 easy, healthy recipes for pickled, preserved, and fermented vegetables. Tateno will be joined in conversation by Heidi Nestler, founder of Wanpaku Natto.
Limited tickets available. Buy tickets at https://www.eventbrite.com/e/prix-fixe-with-guest-chef-sami-scripter-tickets-98113182169 Hmong dinner hosted by the author of Cooking from the Heart: The Hmong Kitchen in America About this Event Menu Logans Chicken Curry Noodle Soup/Kraub Poob Jasmine Rice/Mov Stuffed Chicken Wings/Kooj Tis Qaib Nitim Stir-fried Garlicky Chinese Green Flower/Zaub Ntsuab Paj Kib Hi Chili Condiment/Kau Txob Ntsw Tropical Fruit Coctail with Agar-Agar Gelatin/Qab Zib Khov Txiv Hmab Txiv Ntoo The Event Author and Guest Chef Sami Scripter will prepare this meal for 10 guests who will eat together at the community table. Sami will be available during the main course to give a short talk and answer questions. Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known Southeast Asian cuisine. We have gathered more…
Lola Milholland produces food-related art installations and events, bringing together interactive public engagement with art making and food activism. Her favorite projects involve collaborating with artists and community members to take an idea from seed to full-blown project. These include a multi-day festival focused on mushrooms, with food, videos, and a zoetrope sculpture; a CSA Share Fair to introduce local eaters to CSA farmers in the Portland area with matchmaking booths and a cookbook swap meet; and a convening of community members to make miso from scratch together and investigate what it means to share cultures, bacterial and otherwise. You can read more about these projects on her website. Lola also runs a noodle business in Portland called Umi Organic. Their ramen was a recent…
When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, the beloved Top Chef star shares these extraordinary dishes with everyone. Gourdet’s Everyone’s Table (Harper Wave) features 200 mouthwatering, decadently flavorful recipes carefully designed to focus on superfoods — ingredients with the highest nutrient density, the best fats, and the most minerals, vitamins, and antioxidants — that will delight home cooks. Gourdet’s dishes are inspired by his deep affection for global ingredients and techniques — from his Haitian upbringing to his French culinary education, from the cuisines of Asia as well as those of North and West…
Michelle Tam knows that the healthiest meal is the one you make yourself, so she’s all about getting you off your butts and into the kitchen. Whether you’re cooking for yourself, whipping up a family dinner, or preparing a special-occasion feast, Nom Nom Paleo: Let’s Go! (Andrews McMeel) — co-written with Henry Fong — will inspire you with deliciously nourishing meals. Weeknight suppers should be healthy and flavor-packed but also fast and simple. Weekends and celebrations, on the other hand, are the perfect excuse to craft elevated (but easy!) crowd-pleasers. Nom Nom Paleo: Let’s Go! offers crazy-delicious recipes for all occasions, and every single one is free of grains, gluten, dairy, and refined sugar. Better yet? No one in your family will notice what’s missing!…
Casual, effortless, chic: these are not words you'd use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name — The Cookie, The Pasta, The Lemon Cake — she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough (Clarkson Potter), Roman — author of Dining In and Nothing Fancy — has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away,…