D+Q Cook Book Club – Maenam + Bravetart
Join our D+Q Cooks Book Club as we meet every month virtually to discuss and and eat from new cookbooks!
Food lovers take note!
To attend this club we ask that you cook something from the cookbook and come ready to discuss and eat, virtually that is!
Super excited to test recipes from the book beforehand?! Tag us at #DandQCooks on Instagram or post your work here on the Facebook page.
You can also join our group Drawn & Quarterly Cook Book Club where we keep the discussion rolling.
At our next meeting, Sunday November 1st, at 6 PM EST, we’ll discuss MAENAM: A Fresh Approach to Thai Cooking by Angus An and BRAVETART: Iconic American Desserts by Stella Parks and J. Kenji López-Alt.
Where and How Can I purchase the book? Our webstore is here:
http://mtl.drawnandquarterly.com/posts/webstore-faq
Links to the books here:
https://bit.ly/3m8U2v9
and here:
https://bit.ly/37xJHov
We Ship Canada-wide!
By purchasing your book at Librairie Drawn & Quarterly you help support events like this one, independent publishing and retailing, our neighborhood, and authors both local and from around the world who depend on independent bookstores for their livelihood. Your support is appreciated.
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MAENAM: A Fresh Approach to Thai Cooking
More than 100 flavor-driven Thai recipes built on technique, balance, tradition, and innovation from award-winning chef Angus An.
In Maenam, chef Angus An takes you on his ongoing journey of discovering Thai cuisine and shows how to blend traditional Thai flavors and cooking techniques with local, seasonal inspirations from the west coast. With Angus’s foolproof instructions, Maenam offers the foundation to modern Thai cuisine for adventurous cooks of all skill levels. Filled with over 100 of his signature recipes, each meal balances robust, intense ingredients with his approach to Thai food’s clear, sharp flavours. Transform your kitchen with snacks inspired by Thai street vendors, quick to prepare noodles and one-bowl meals, light- and full-bodied soups to have all year-round, flavorful and protein-filled salads, seasoned stir fries, killer curries, and refreshing desserts.
Named after Angus’s first award-winning Vancouver Thai restaurant Maenam, the Thai word for “river,” this cookbook is a celebration of Angus’s inventive approach to Thai cuisine that is in many ways representative of a river’s constant ever-replenishing flow. Just as a river continues its course around boulders and obstacles, Angus’s ongoing evolution and path to becoming one of the most significant Thai chefs in North America is an unlikely one.
Angus grew up in Taiwan, moved to Canada when he was young, and trained at the French Culinary Institute. He fell in love with Thai cuisine when studying at Nahm under renowned chef and award-winning author, of Thai Food and Thai Street Food, David Thompson. He continues to travel to Thailand to eat, research, and learn. He takes his knowledge home, and finds innovative ways to root a traditional dish to the Pacific Northwest while accentuating each ingredient’s flavor, aroma, and texture–all of which you will learn in this cookbook. With its beautiful design, incredible photography, and seasonal menus, Maenam offers a Thai culinary experience like no other.
BRAVETART: Iconic American Desserts by Stella Parks and J. Kenji López-Alt.
From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.