On Friday, October 12th, a special edition of COOK + BOOK will take place at Union Market, this time with a chance to make cookbook author Nik Sharma's mouthwatering version of curry leaf popcorn chicken.
In his own words: "My husband, Michael, grew up on a farm in the Deep South, and he taught me to love fried chicken. But I learned to make this dish from our dear friend Raina Pearce, who always shakes the chicken (or even shrimp) in small batches in resealable plastic bags to get a uniform coating of flour. Her method has never failed me."
About the Author
Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog that has garnered best-ofs from Saveur, Parade, Better Homes & Gardens, and the International Association of Culinary Professions. His weekly column, A Brown Kitchen, appears in the San Francisco Chronicle and he has written for Saveur, Taste, Food52, Eater, among others. He was also featured in America: The Great Cookbook, which contains recipes from 100 top chefs and cooks from around the country. Season: Big Flavors, Beautiful Food (Chronicle Books, October 2, 2018) has been named as on the most anticipated cookbooks of Fall 2018 by Eater, Food and Wine, Epicurious, The Kitchn, Delish, The Forward, The Evening Standard (U.K.), and Delicious (UK).
Season cookbook is included with your ticket for the event, and the author will be available to sign copies after his cooking demonstration. Be among the first to get Season and support Asian authors!
As always, COOK + BOOK provides the opportunity to:
get a cookbook written by the chef-presenter
enjoy dynamic conversations with food entrepreneurs
take home a "bodega bag" with key ingredients from class
meet new friends interested in Asian food and cultures
learn a new recipe using Asian ingredients from Toli Moli's Burmese Bodega and other Union Market businesses
In collaboration with Union Market.
For more information, please visit www.tolimolidc.com or e-mail email@example.com
*Photo courtesy of Chronicle Books.