Powerhouse Books has released a lavish new cookbook, Feed Your People. The book offers “big-batch recipes from big-hearted chefs and cooks for the foods we gather around”.

Feed Your People

The book opens with an introduction to big-batch cooking, and features dishes by San Francisco culinary legends like Alice Waters, Bryant Terry, Gonzalo Guzman, Joyce Goldstein, Tanya Holland, Dennis Lee, Preeti Mistry, and other chefs and cooks who know how to feed a crowd. It includes ideas and practical information for creating dumpling dinners, vegetarian suppers, meatball fund-raisers, soup swaps, chili cook-offs, seafood boils, backyard barbecues, ice cream socials, and more.

The recipes are designed to be scale upward for larger groups, and range from simple comfort foods to show-stopping recipes such as tamales, rustic minestrone soup, Gujarati-inspired chili, big-pan paella, homemade gnocchi, Korean bo ssäm, fork-tender carnitas, seafood boils, Provençal-style grand aioli with roasted salmon, a chocolatey Texas sheet cake, slab pies, and even trifles.

More information at powerhousebooks.com
Hardcover, 8-3/4 x10 inches, 320 pages
ISBN: 978-1-57687-804-0, $39.95 US/CAN

ABOUT THE COLLABORATORS

Leslie Jonath is a book packager specializing in cookbooks. Before launching Connected Dots media, she was a creative director at Chronicle Books where she produced many successful titles leveraging partnerships with high-profile causes and foundations, including The Pleasures of Slow Food by Corby Kummer; From Our House to Yours: Comfort Food to Share with Meals on Wheels of San Francisco; and The Edible Schoolyard with renowned chef and restaurateur Alice Waters. Her most recent titles include the Miette Bakery Cookbook (over 150,000 sold to date), The Flower Workshop, Give Yourself a Gold Star, The Model Bakery Cookbook, The Amazing (mostly) Edible Science Cookbook, and The Little Pleasures of Paris. She lives in San Francisco.

Molly De Coudreaux is a San Francisco-based photographer who thrives on telling stories about food and culture. She works collaboratively to capture the essence of each moment through nuance and gesture. Her clients include Stumptown Coffee Roasters, Dandelion Chocolate, Scribe Winery, and Al’s Place, and she is currently working on a book project with Bernal Cutlery.

18 Reasons strives to “empower the community with confidence and creativity to buy, cook, and eat good food each day,” which they do through classes and community dinners. Passionate, committed teachers include farmers, winemakers, ranchers, crafters, and cooks who share their stories, skills, and knowledge on everything from knife skills to world cooking. As well, people can share a community dinner with friends, taste home­-cooked meals from around the world, and forge new friendships through food. Beyond its classroom walls, 18 Reasons offers Cooking Matters classes in low-income communities on how to make quick, healthy, affordable, and delicious meals. Professional chefs and nutritionists volunteer their time for the Cooking Matters program, which reaches over 2,000 adults and kids every year.