6pm
We are beyond delighted to welcome back authors Michelle Marek and Camilla Wynne for a very special evening in celebration of their indispensable and mouthwatering new book All That Crumbs Allow.
Michelle is a treasure we can't wait for you to meet, and, with Camilla, if you know, you stalk. Listen to how they transfigure the humble hunk of bread into something truly epic alongside their longtime pal and fellow sorceress Natasha Pickowicz.
Expect a conversation with Camilla, Michelle + Natasha, a Q + A with all of you, snacks, and a book signing. Further books and beverages will be for sale on premises. Preorder and guarantee your book above.
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About the book:
Crumbs are the crunch: on a crisp schnitzel, melty carrozza, embedded in a chocolate truffle.
Crumbs can also be conduits to flavour — tossed in a pan with butter, spices, herbs, nuts, then scattered over a salad or a gratin. Or, folded into tender rye shortbread, and sprinkled on top for a final flourish.
Crumbs absorb beautifully too, expanding into juicy morsels of stuffing, silky dumplings, and in a rich onion soup.
In 50 recipes, Camilla Wynne and Michelle Marek build a charming case for keeping a humble hunk of bread around. Learn how to easily transform leftover bread into (better than store-bought) crumbs, before discovering all the things that crumbs allow — elegant starters & sides, delicious mains, desserts to impress, and some pantry staples too.
This compact volume includes guest recipes from Nicola Lamb, Chi Nguyen, Anna Higham, Andrew Janjigian, Jeremy Lee & more.
MICHELLE MAREK ◤ has worked in restaurants and pastry shops for over 20 years. Equally comfortable in savoury or sweet, she now works as a food stylist and recipe developer. This is her first book.
CAMILLA WYNNE ◤is a award-winng cookbook author, writer, recipe developer, and cooking teacher specializing in preservation and pastry. A culinary professional for 20 years and one of Canada's only Master food preservers. Her work has appeared in the Guardian, Washington Post, Wall Street Journal, Financial Times, and Cherry Bombe, among many others. Camilla is also a columnist for Nicola Lamb's Kitchen Projects. She plays in a band called Sunset Rubdown.
NATASHA PICKOWICZ ◤ is a New York City-based chef and writer. She is a three-time James Beard Foundation Award finalist.
Much of her pastry work explores the relationship between baking and social justice, including ongoing collaborations with seminal New York City institutions like Lenox Hill Neighborhood House, God’s Love We Deliver, the Brigid Alliance, and Planned Parenthood of Greater New York, for whom she produced a massive city-wide bake sale, raising more than $150,000 between 2017 and 2019.
Currently, Pickowicz runs the pastry pop-up called Never Ending Taste, which has been held at NYC’s Superiority Burger, Brooklyn’s the Four Horsemen, the American-Vietnamese bakery Ba. n B., the Taiwanese tearoom T. Company, Los Angeles’s Kismet, and the legendary Chino Farm in Rancho Santa Fe, California.
Pickowicz’s recipes and writing have been published in the New York Times, the Wall Street Journal, Bon Appetit, Saveur, Food & Wine, New York magazine, Cherry Bombe, and many other publications.