Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.

Cookbook Club: April 2020: Rage Baking (Gunst / Alford)

Cookbook Club

April's Event:  The Transformative Power of Flour, Fury, and Women's Voices: Rage Baking
Watch Conversations @ Westport Library as Programming Coordinator Jennifer Keller interviews Katherine Alford and Kathy Gunst, authors of Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices. 

The authors have offered us one of the recipes to share with you, Drop Dead! Pecan Spice Cookies from Betty Fussell.  Best Known for her The Story of Corn, Betty Fussell is the author of twelve books, ranging from biography to cookbooks, food history and memoir.  Click here for the recipe

Featured Book...

Baking is a great way to express our rage about the current state of our country. RAGE BAKING: The Transformative Power of Flour, Fury, and Women’s Voices by Kathy Gunst and Katherine Alford speaks to both skilled and beginner bakers who are looking for new ways to use their sweetest skills to combine food and activism. In RAGE BAKING, seasoned bakers and women’s rights enthusiasts Kathy Gunst and Katherine Alford offer 50+ pastry recipes, as well as inspirational essays, poems, and interviews with well-known bakers and impassioned women and activists, including Cecile Richards, Carla Hall, Ruth Reichl, Ann Friedman, Von Diaz, and more.   
“Rage Baking,” donates some profits to Emily’s List.  

Meet our guests.....

Kathy Gunst is a James Beard Award-winning journalist and the author of 15 cookbooks.  She is the award-winning Resident Chef for NPR's Here and Now with over 5 million listeners heard on over 550 public radio stations.  She writes for many publicatons including Yankee, The New York Times, Food & Wine and others.  Gunst teaches food journalism and cooking at schools and universities around the globe.

To listen to recent Here and Now episodes with Kathy Gunst, click here

 

Katherine Alford ran a New York Times 4-star kitchen, as well as instructor and director of Peter Kump's Cooking School (now the Institute of Culinary Education).  She spent the last 20 years at the Food Network, ultimately, as the Senior Vice President of Culinary, where she led the culinary team for TV, digital, and print.  She ran the test kitchen that created multiple cookbooks that were New York Times best sellers.  Katherine grew up in Washington, D,C.; her passions are food and politics.  You can follow her on Instagram and Pinterest.

 

Selections from the Library Collection...

Link to Empowdered Sugar by Karen Cuneo in the catalog
Link to Rose's Ice Cream Bliss by Rose Levy Beranbaum in the catalog
Link to 	 100 techniques : master a lifetime of cooking skills, from basic to bucket list in the catalog
Link to 365 a year of everyday cooking and baking by Meike Peters
Link to Everything Chocolate by America's Test Kitchen
Link to Entertaining with Mary Berry and Lucy Young by Mary Berry in the catalog
Link to Six Ingredients with Six Sisters' Stuff in the catalog
Link to Sababa by Adeena Sussman in the catalog