The Penguin Bookshop Writers Series will host cookbook author Kathy Hunt and Pittsburgh Post-Gazette's food editor Gretchen McKay for a food-focused evening to celebrate the release of Kathy's latest cookbook Luscious, Tender, Juicy: Recipes for Perfect Texture in Dinners, Desserts & More. Kathy will provide us with a live cooking demo following their conversation, as well as answer questions from the audience.
This event will be held virtually via Zoom, and advance registration is required.
Kathy Hunt is the author of Herring: A Global History and Fish Market. A native of New Castle, Pennsylvania, she now divides her time between New York City and suburban Philadelphia where she teaches farmhouse cooking classes. Kathy blogs about food at KitchenKat.com, and she has written features and recipes for publications including the Chicago Tribune, Reuters, and Taste of Home.
Gretchen McKay is the food editor of the Pittsburgh Post-Gazette. A native Pittsburgher, she has won many local and national awards for her food stories and videos, on topics ranging from a family’s special wedding soup to a dairy farmer's love story to learning how to make sopressata. She manages food content via social media outlets including Facebook, Twitter and Instagram, and has served as a featured promoter and PG correspondent on CBS PIttsburgh affiliate KDKA-TV.
Cooking methods for mastering the perfect, satisfying texture each and every time.
Succulent shrimp, juicy steak, vegetables bursting with fresh flavor—the secret to cooking exceptional food is keeping it luscious and tender. In this technique-focused guide to delectable dishes, Kathy Hunt delivers recipes for global appetizers, mains, sides, desserts, and sweet baked goods. Written for novice and accomplished cooks alike, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel, an often overlooked facet of cooking.
From stir-frying noodles and sautéing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavorful, an essential aspect of delectable food. The final two chapters, “Luxurious Cakes, Pies, and Puddings” and “Velvety Cookies, Pastries, and Breads,” focus on sweets that wouldn’t be enjoyable (or even edible) if they weren’t fluffy, molten, or gooey.